I know, it's been a while since I've posted. The worst part is I haven't baked in a month! I have been on the road steadily since Halloween interviewing for residency programs all over the place. Maybe program directors would like cupcakes?
At any rate, I am home for an entire week! I don't cook at all, so my contribution for Thanksgiving today includes mini-cornbread and baby chocolate pumpkin cheesecakes (to be posted later).
Mini-Cornbread - Adapted from Dave Lieberamn's Young & Hungry - Makes 6 dozen minis
- 1 1/2 cups yellow corn meal
- 2 cups all-purpose flour
- 1/2 cup sugar
- 5 tsp baking powder
- 2 tsp salt
- 1 stick unsalted butter, melted
- 1 1/2 cups milk
- 2 large eggs
- 7 ounces no salt added whole kernel corn, drained
- Preheat oven to 375 F. Line mini cupcake pans with paper liners
- Add the corn meal, flour, sugar, baking powder, and salt into a large mixing bowl. Mix the ingredients with a whisk.
- Add the melted butter, milk and eggs and beat on medium speed with an electric mixer until well combined and the batter is smooth.
- Add the canned corn and stir with a spoon until combined.
- Fill the cupcake liners 2/3 full of batter and bake for 13-14 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pans for 5 minutes and then transfer to a wire rack to cool completely.
Yummy! I like how this recipe uses whole corn in it. Makes for a little crunchy surprise inside.
I hope that everyone has a fabulous Thanksgiving!