Recipes MINI MUFFIN TIN CORNBREAD
MINI MUFFIN TIN CORNBREAD
These mini cornbreads are decidedly moreish. They’re also packed with hidden protein, making them a perfect lunchbox snack to pack for sustained energy.
- WHAT YOU WILL NEED -
- ¾ cup cake flour
- ¾ cup polenta flour
- 3 tsp baking powder
- 1 heaped tablespoon castor sugar
- 2 tsp Cape Herb & Spice SWEET & STICKY CHICKEN
- 3 slices back bacon, finely diced and fried until cooked through
- 200g creamed corn (half of a standard 400g tin)
- 1 wheel of feta, crumbled
- ¾ cup milk
- 1 jumbo-sized egg
- 3 Tbsp olive oil
- 6 Tbsp grated cheddar cheese, to garnish
- METHOD -
Preheat the oven to 200 ˚C (if you’re using the fan setting, lower the temperature to 180 ˚C). Add all the dry ingredients to a large bowl and stir briefly to combine.
Then add the creamed corn, cooked bacon and feta. Whisk the milk, egg and oil together and also add to the mix. Stir until just combined. Spoon mixture ¾ of the way up into muffin tin moulds prepared with non-stick cooking spray. Sprinkle over grated cheddar.
Lastly, bake this until its cooked through – insert a skewer to test it. If it comes out clean, the mini cornbreads are done. If dough sticks to the skewer, they need a few minutes longer.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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