MinusG's Sweet Cornbread is a perfect compliment for stews, soups, chili and more. For an easy-to-handle option for kids, line a muffin tin and divide batter into the lined papers.
Cornbread & Corn Muffins
Yield: 9 servings
Ingredients
- 3 x-large eggs or
- (egg substitute - 2tsp baking powder + 1Tbsp water + 1Tbsp vinegar)
- (3/4 c of "Eggless" or "Just Egg")
- 3/4c. milk or (milk substitute - nut/seed milk)
- 1/3c. oil
- 1/4c. + 1 Tbsp sugar*
- 1 bag Cornbread Mix
*For a savory cornbread omit the sugar
Directions
- Preheat oven to 350°. In a medium bowl, lightly whisk eggs. Add milk, oil, and sugar to eggs and blend. Add cornbread mix and combine.
- Pour cornbread batter into a greased 9x9 baking pan or line a muffin tin. For the 9x9 pan, Bake 20-25 minutes or until a toothpick inserted in center comes out clean. For the muffins, reduce the bake time 10-12 minutes. Check muffins with a toothpick to confirm they are fully baked. Cut into squares, or remove muffins from pan; serve warm.