Per serving: Calories 192, Protein 5g, Fat 7g
So delicious. Best ever. So tender and dense, just a little sweet, with delicate cornmeal flavor. Great on its own but performs perfectly as a side, was nice dipping in the glaze of the Honey-Pineapple Yams. Nice in the morning too with a spot of honey. I must experiment with adding different stuff to the batter. And it was super easy too.
“Take this basic recipe even farther by stirring in other ingredients, such as sliced scallions, fresh herbs, sun-dried tomatoes, or even by using blue cornmeal. To make muffins, simply spoon the batter into sprayed muffin cups, then bake about 15 minutes. The mini-sized muffins are especially nice for a brunch, and children love them.”
- Nonstick cooking spray
- yellow cornmeal
- unbleached all-purpose flour
- sugar
- baking powder
- salt
- skim milk
- vegetable oil
We have these for breakfast almost every day, with a little maple syrup, lots of unsweetened applesauce, cinnamon, and walnuts!
- whole wheat flour
- instant powdered milk
- salt
- sugar
- powdered eggs
- baking powder
- water
- canola oil
- flour
- baking powder
- shortening
- milk
- salt to taste
- All-purpose flour
- Egg yolk
- Water
- All-purpose flour
- Baking powder
- Salt
- Warm water
- Vegetable oil
- Egg white blended with 2 Tbs water
- Sesame seed
- Shredded cheddar cheese
- Unsalted butter
- All-purpose flour
- Cornmeal
- Cayenne pepper
- Salt
- milk
- salt
- sugar
- Vegetable oil for the griddle
- finely grated queso blanco for serving
- Bag of Meatballs
- Cranberry dressing
- Barbeque sauce
Can refridgerate up to 2 days.
- Lemon juice - 2 Tbsp
- Olive oil - 4 tsp
- Cumin - ground - 1 tsp
- Salt - 1/2 tsp
- Cayanne pepper - 1/4 tsp
- Tomatoes - 1 pint grape tomatoes or 1 large tomato coarsely chopped
- Roasted red pepper - 2 coarsely chopped
- Red onion - 1/4 cup finely chopped