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!
- 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