Variation on Heather's Sweet Cornbread (EFI book)
#21422 - 09/22/03 11:26 AM
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Instead of cooking it in the 9X5, I threw them in muffin tins sprayed with cooking spray. I had to feed a crowd. I doubled the recipe and put them in the 24 muffin tins. It cooked in about 30 minutes (less than usual) and was really handy for serving! I served it with a chili and got rave reviews. When I have time I'll post the chili recipe - it's awesome.
And noone even knew that they were low fat!
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Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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I have made them in mini loaf pans. They turn out so cute. I actually never use the pan size specified. Speaking of the corn bread, I better make some soon. We love it. Oh and I am looking forward to your chili recipe, it is about that time to start making chili again.
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Thanks for reminding me about these! I finally got around to making them last night and they were fantastic. My husband couldn't stop eating them. I made them in MINI muffin pans, each cornbread was two bites. I was a little concerned when the batter was so thin, but obviously it was supposed to be as they were fantastic! I was wondering if anyone thinks we could add a little creamed corn to the recipe. El Torito makes a great cornbread mix with a creamed corn taste and I felt these tasted much like them w/o the corn.
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