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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 48 |
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A straightforward corn bread recipe with suggestions for sweet, savory, and spicy flavor variations with a gluten free option. Ingredients:
1 c. stoneground corn flour |
1 c. flour (can use chickpea flour) |
1 tbs sugar/ honey |
2 tsp baking powder (+1/2tsp if using chickpea flour) |
pinch of baking soda |
11/2 tsp salt |
1/2 c. sour cream or whole milk yogurt |
1 c. whole milk |
2 eggs |
optional savory add-ins |
1/2 c. onion and 2 cloves garlic, sauteed |
+1 diced jalapeno, no seeds |
+1/2 shredded cheese, 1 tsp cumin, dash cayenne |
or for a sweeter version |
2tbs brown sugar & 1 tsp molasses |
Directions:
1. heat oven to 425
2. sift all dry ingredients together
3. add in dairy & eggs
4. mix until combined See Photo. it's best not to overwork this batter.
5. fold in any of the desired add-ins See Photo
6. drop about 1TBS batter in each muffin cup. these are way easier to deal with if paper or foil liners are used. if they are not lined, liberally grease cups.
7. bake 11-14 minutes until a toothpick inserted in the center comes out clean.
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