All this rainy weather in Seattle is making me crave some chili. And I feel like cornbread would go really well with that. Except I wouldn’t know since I’ve never had it before. I tried my first corn dog like two weeks ago, so I guess technically I’ve had cornbread. I’m not sure if it counts if it’s deep fried though, the whole thing didn’t really taste like much (I apologize to any corn dog lovers out there).
You know how you sometimes get impulses to try something completely new, that you’ve never tried before? It was one of those impulses that created these cornbread mini muffins. And I think they taste like cornbread is supposed to. Without knowing what he was trying, my husband said “Oh, these kind of taste like cornbread.” They can’t be completely off then, right?
Cornbread mini muffins.
All I know is that about one third of the mini muffins were gone by the time I had baked them all (I have a mini cupcake maker, so I can only make about seven at a time). I’d say that’s a pretty good review.
Soft, moist, pillowy, and delicious.
Cornbread mini muffins
Total time: 5 minutes to mix ingredients. 30 minutes-1 hour to bake the muffins, depending on how many you can bake at the same time. Makes ca. 30 mini cornbread mini muffins
- 1 ½ cup corn flour
- 1 cup all-purpose flour
- 1 tsp sea salt
- 2 tbsp brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1/4 cup canola oil
- 1 cup yoghurt
- ½ cup milk
- 1 egg
Mix all dry ingredients in a bowl. Add canola oil, then yoghurt and milk, and finally the egg. Quickly mix to a batter. Bake in a mini cupcake maker for about 15 minutes per batch (I haven’t tried to bake mini cupcakes in the oven, but according to various mini cupcake recipes online, you’d bake them for 10-15 minutes at 375°F). Let cool on a rack.
Serve with soup or eat them as they are (which you probably will do).
You might even want to make a double batch, because they will disappear quickly.
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