I'm making a recipe for Chile-Corn Custard Squares from Epicurious.com. It's a cornbread/cheesy/sour cream/creamed corn appetizer that you bake and then cut into tiny squares.
The recipe calls for baking in an 8x8x2 inch pan at 350 degrees for 35 minutes. One of the reviewers, however, suggested giving it a try in mini-muffin tins...which I think would be perfect for a cocktail party.
Any experienced bakers out there want to venture a guess as to how much I should adjust the oven temperature and baking time due to switching type of pan? The mini-muffin tin I have makes 24 muffins.
Thanks for the help...much appreciated!
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