Cornbreaded Black-Bean Bites with Cilantro-Lime Dipping Sauce

Cornbreaded Black-Bean Bites with Cilantro-Lime Dipping Sauce
Servings: 24 Prep 30 mins Start to Finish 50 mins


  • 1 cup cornbread, medium grind
  • 1 cup flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter, at room temperature
  • 2 eggs
  • 1 cup buttermilk
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • Salt and pepper
  • 1 15 ounce can black beans, drained and rinsed
  • 1 cup cooked rice
  • 1/4 cup cilantro
  • 1 egg
  • 1 cup sour cream
  • Zest of 1 lime
  • 2 tablespoons lime juice
  • 1 garlic clove, crushed
  • 2 tablespoons cilantro, finely chopped
  • 1/2 teaspoon cumin
  • Salt and pepper

Make It

Make cornbread:

1. Heat the oven to 350 degrees and coat a 9- by 13-inch baking dish with butter. In a medium bowl, whisk together the first six ingredients.

2. With a hand mixer or a stand mixer with paddle attachment, beat the butter until smooth. Add the dry ingredients, and blend at medium speed until the mixture resembles coarse crumbs, about 1 minute. Reduce the mixer's speed to low and add the eggs, one at a time, until just blended. Slowly add the buttermilk and blend evenly.

3. Pour the batter into the pan, and bake until the top is golden brown and a toothpick inserted in the middle comes out clean, about 20 minutes. Let bread cool then divide in half.

Make bites:

4. Crumble the cornbread half in an even layer onto a baking sheet (reserve the remaining cornbread for another use). Heat the oven to 350 degrees, and coat another baking sheet with cooking spray.

5. In a small pan over medium heat, warm the oil. Add the onions and saute until soft, about 5 minutes. Add the garlic and cumin, season with salt and pepper, and saute for 1 minute more. Set aside.

6. In food processor, pulse the beans, rice, and cilantro until well blended. Add the egg, pulse, then add the cooked onion mixture, along with 2 cups of the crumbled cornbread; pulse until evenly combined.

7. Form the mixture into 1-inch balls. Roll each in the remaining cornbread crumbs to coat, and place them on the prepared baking sheet. Bake until golden brown, about 20 minutes.

Make dipping sauce:

8. Meanwhile, in a small bowl, stir together the dipping sauce ingredients. Serve the black-bean bites warm, with the sauce on the side.