Cooking from Scratch
While we’ll be making mini muffins in this post, you can use this recipe to make larger corn muffins, too. Just use larger muffin pans, and bake a little longer. To let you know right up front, these are not sweet muffins, not like blueberry or maple. These are really intended as a small snack item or a bite to have along with some soup. Which is something to keep in mind as the weather turns colder.
Continue reading “Mini Corn Muffins”
Last Saturday, we were having soup for dinner and wanted a bit of a bread product to go along with it. Who doesn’t like something bread-y to dip into broth, right? But, we didn’t want to get the last chunk of bread out of the freezer, as that’s going to be used to make croutons for an upcoming dinner. This meant that, if we were going to have a bread, it’d have to be quick and fresh. We immediately thought of corn bread, but, before we committed, we did a quick look through Quick Breads, by Beatrice A. Ojakangas, and found this easy, fast, bread-like product (it’s not really a bread, so…).