I’m not into cornmeal-y cornbread. I want my cornbread more like corncake– it’s gotta have at least the same amount of flour as cornmeal and it’s gotta be sweet. I’ve been experimenting with different recipes, starting with the recipe on the back of the cornbread bag. I’ve finally found the right mix of ingredients. This recipe is as healthy as I can make ’em without losing the wonderful qualities of a great corncake. Good source of whole grain, good for you oils and no sugar but what naturally occurs. My DH says this is the perfect recipe- the perfect fluffiness, the perfect texture, the perfect sweetness. I agree.
Corncake Muffins
Makes 6
1/2 cup whole grain cornbread mix (1st 2 ingredients state “whole grain”- I like Arrowhead Mills)
1/2 cup all purpose flour
1 t baking powder
1 egg
1/2 cup water
1/4 cup canola oil
1/2 cup Splenda
Preheat oven to 375.
In one bowl mix together the flour, cornbread mix and baking powder.
In a separate bowl, beat the egg well and then combine with the remaining ingredients.
Spray a muffin tin with Pam or line with paper cups.
Pour the wet bowl into the dry bowl and combine just until mixed. Lumps are fine. Do not overmix. Immediately scoop batter into the muffin tin and bake for approximately 13 minutes.