Baby Cornbread
Course: Side Dish, BreakfastDifficulty: MediumServings
12
servingsPrep time
20
minutesCooking time
25
minutesIngredients
2 Cups self-raising flour
1 tsp baking powder
1 Cup Tasty cheese (or a strong cheddar)
1 1/2 Cups creamed corn
2 spring onions diced
1 Cup diced baby spinach leaves, stalks removed
2 eggs
1/2 Cup oil
1/2 cup vege stock
1 tsp Spicy Sweet Worcester Sauce (or the heat of your choice!)
Salt and pepper to taste
6 Tbsp Sweet Pickled Onion Relish
Directions
- Preheat the oven to 200 degrees celsius. Spray a 12 hole muffin pan generously with oil
- Place flour, baking powder and cheese in a large bowl and stir to combine. Add the onions, spinach and salt and pepper, and stir again
- Beat together the eggs, oil, stock, and Spicy Sweet Worcester Sauce, and then add to the dry ingredients, along with the creamed corn
- Gently mix the ingredients until just combined
- Spoon the mixture evenly into the prepared pan
- Make a well in the top of each muffin, and then spoon in half a tablespoon of Sweet Pickled Onion Relish
- Bake for 20-25 minutes, or until golden. Leave in the pan for 5-10 minutes before moving to a baking rack to cool
Notes
- Great as a breakfast treat, with soups, or serve on the side with a casserole or BBQ meal