You guys. I. can’t. stop. baking.
I have been on a roll lately and I am addicted. I’ve dropped a pie plate on my foot, broken eggs before they’ve made it into the bowl and spilled a 1/2 lb of sugar on the floor. My husband thinks I’m crazy as I pull things out of the oven and drag pans and plates into our sunlit playroom for a photography session. I still love it.
However, after my goodies are baked and the photographs are taken, I pack up the treats and set them by the door for my husband to bring to the office. I don’t like having desserts sitting around my house and I rarely give baked goods like cookies to my kids. So, I’ve been on the lookout for a recipe that I can make for my kids and their friends without too much guilt. Ahead of a playdate yesterday at our house, I finally came up with something: cornbread.
This cornbread recipe has just FIVE ingredients, many of which you already have in your pantry or fridge. This is not the world’s healthiest cornbread recipe. There is sugar and sodium in these sweet muffins, which may not be kid-approved in your house. But, in my mind, these mini-muffins are better for my girls than processed fruit snacks and lollipops. And there is a vegetable in the name which I have to at least use for rationalization purposes.
Above is a token shot of one of my new nesting bowls from Crate and Barrel. (After dropping the glass pie plate on my foot, I thought it might be nice to have some lighter non-breakable baking accessories.)
What you see is actually the second batch of cornbread muffins that I made. The first time around, I made them into mini loaves. However, this recipe produces extremely moist and heavy cornbread which was too much for any type of loaf. So, I baked them a second time around in my mini muffin pan. Tiny hands can easily pop these little guys into their mouths.
I was able to prepare and bake these muffins in 35 minutes, which was enough time for me to get my two girls down for a nap and take a much needed shower. Double tasking at its finest.
Enjoy!
- 1 8 oz. package corn bread muffin mix
- ⅓ cup milk
- 1 egg (lightly beaten)
- 1 8 oz. can canned cream corn
- ¼ cup white sugar
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or spray a mini-muffin baking pan.
- Mix all ingredients in a bowl and stir to combine.
- Carefully spoon batter into mini muffin cups, filling the ¾ of the way to the top.
- Bake in preheated oven for 30-35 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean.