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Mini Triple Corn Cornbread Recipe

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This recipe for Mini Triple Corn Cornbread is from The Cale/Malott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup plus 2 Tablespoons Masa Marina
3/4 cup yellow cornmeal
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 15 oz can corn, whole kernel or creamed
6 Tablespoons unsalted butter, melted
1/4 cup honey
2 large eggs
butter and Vermont Maple Cream, for serving
Directions:
Directions:
1. Preheat oven to 350 degrees. Spray corn cakes pan with Pam.

2. Weigh masa harina, or measure by gently spooning it into a cup, then sweeping off any excess. In a large bowl, whisk together masa harina, cornmeal, flour, basking powder and salt. Sedt aside.

3. Pour the whole can of corn (including liquid) into a blender or food processer and blend until smooth. Add melted butter, honey and eggs and blend until incorporated.

4. Pour wet ingredients over the dry ingredients and stir until evenly combined.

5. Divide batter among wells of prepared pan (about 1/3 cup per cob), spreading it into an even layer with a small offset spatula or back of a spoon.

6. Bake for 18-20 minutes, until tops are golden brown and a toothpick inserted into center comes out clean.

7. Remove from oven and allow cornbread to cool for 5 minutes before transferring to rack to cool completely.

8. Spray pan with more Pam then scoop and bake remaining batter.

9. Serve warm with butter and Vermont Maple Cream.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Try adding crumbled bacon and touch of cinnamon to batter.

 

 

 

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