Another item I made during Hurricane Watch 2011 was my cornbread. This stuff is amazing. It's one of the easiest recipes, nearly idiot-proof. People who say they don't like cornbread eat this stuff and change their minds. Try it. Betcha can't eat just one!
Cornbread Muffins Recipe
Ingredients:
1 package Jiffy Corn Muffin Mix
1 small can cream style corn (8.75 oz)
1 egg
2 tbsp sugar
Splash of skim milk
1. Preheat oven to 400°. Grease muffin tin with oil (I used my Misto filled with olive oil). Place oiled muffin tin in oven while it preheats.
2. Mix together wet ingredients: egg, corn, milk.
3. Add in dry ingredients: Jiffy mix and sugar. Mix well and let sit for 5 minutes.
4. Carefully remove muffin tin from the oven. The oil should be heated thoroughly. Pour batter evenly into tin. You should hear a sizzle when the batter hits the tin.
5. Bake for 18 minutes, then turn oven off and let the muffins sit in there as the oven cools.
Nutritional Information:
Serves 12. Each serving is:
Calories: 103
Fat: 3
Carbs: 18
Protein: 2
Fiber: 0
Sodium: 242
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