cook with kids: cornbread muffin

have been in a little rut deciding what to cook with little one lately so i opted to refresh her skills in mixing, scooping and brushing with a cornbread mix to pair with tonight’s dinner: hearty beef chili.i’m not a huge cornbread fan because it’s a bit sweet for me but i go to say, Bob’s Red Mill Cornbread mix is more my speed. it didn’t have the color but the muffins cooked evenly, had a nice crunchy muffin top and wasn’t too sweet.

little one can do many things with just direction, which when she can read she could do without my guidance: from leveling a tablespoon of flaxmeal, pouring liquid into a mixing bowl slowly, buttering the muffin pans and scooping out mixture onto the pans. so proud of my budding chef!

cooking tools

  • muffin pan
  • pastry brush


  • 1 package Bob’s Red Mill Cornbread Mix
  • 2 Tbsp flaxmeal + 6 Tbsp water
    or– 2 eggs
  • ¼ cup melted butter
  • ¼ cup olive oil
  • 1-½ cup skim milk


preheat oven to 375 degrees F.

follow recipe on Bob’s Red Mill Cornbread Mix package.

butter the muffin pan with a brush. scoop equal amount of mixture into the pans. bake for 20 minutes or until the muffins come out cleanly when pricked with a toothpick.

cool and serve.

resource: Bob’s Red Mill Cornbread Mix

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