Dairy-Free for Little Me Cornbread |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe was inspired by my son who is allergic to dairy...he absolutely loves these and it is SO easy to prepare, that he often helps! Ingredients:
1 (8 1/2 ounce) box jiffy baking mix |
1 (14 3/4 ounce) can creamed corn |
1 egg, beaten |
3 tablespoons extra virgin olive oil |
cooking spray |
Directions:
1. Preheat oven to 375°F and prep muffin pan by spraying thoroughly with cooking spray.
2. Using a fork, beat extra virgin olive oil into the egg; stir in the creamed corn.
3. Add the Jiffy, being sure not to over-mix.
4. Fill the mini-muffin cups 2/3 full with the mixture.
5. Cook for 15-18 minutes or until the outsides look browned.
6. Let muffins cool in the pan for 5 minutes before removing them.
7. Enjoy!
8. **Note: Always read the ingredients of a box mix before using to ensure there is not hidden Dairy.**.
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