I’ve never understood why some people dislike cornbread. Obviously, I’m a fan of it, especially If I’m eating it with a warm bowl of spicy-hot chili.
This recipe I’m about to share makes a perfectly wonderful cornbread.
Not gritty.
Not too crumbly.
Just Right.
Agave Cornbread Muffins
- 1 cup cornmeal
- 1 1/4 cup white whole wheat flour (or ww pastry flour)
- 1 1/4 cup applesauce (or pumpkin puree)
- 1 cup almond milk (or sub other milks)
- 1/4 cup agave nectar**
- 2 TB vegetable oil
- 1 tsp baking soda
- 3/4 tsp salt
- Preheat oven to 350 F
- Whisk together the dry ingredients
- Whisk together wet ingredients.
- Pour wet into dry.
- Transfer to muffins pans, and bake ~ 18 min
**Now, technically these are agave cornbread muffins, but if you want I’d bet you could sub in honey or maple syrup.
I served these the other night for Thanksgiving, and they made wonderful appetizers! Highly recommended.
I’m going to try this!
That is the problem when I make cornbread muffins – to crumbly and dry. I’ve saved this for my next batch of chili!
Kristi Rimkus recently posted..Keep That Sugar Out of My Baked Beans
I’ve made cornbread for years, but never cornbread muffins. This recipe looks fabulous and just the cornbread muffin recipe I’ve been looking for! I love the use of agave nectar in place of sugar.
mjskit recently posted..Cranberry Bread – Tried and True
Thanks! I hope you like it, let me know how it goes. :)
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