What’s the number one thing that comes to mind when someone says would you like a piece of cornbread? “OMG! Is it dry and crumbly? Does it taste like sweet cardboard?” I could not allow this to happen to my cornbread! I had to find a way to balance the flavors, reverse its mundane reputation, and make it moist without making it cake like. With some elevated ingredients, cornbread will no longer be a mystery!
Yield: approximately 40 mini cornbread muffins
2 cups yogurt
4 tablespoons butter; melted
½ cup flour
1 teaspoon baking soda
2 teaspoon Saucier Willy’s The Smokehouse Barbeque Rub
1 ½ cups cornmeal
1 cup bacon; cooked and chopped
1 cup corn kernels
1 teaspoon liquid sunflower lecithin
1 ½ tablespoons fresh chives; chopped
Mini cupcake/muffin tins
Use frozen corn instead of fresh for quicker meal prep. Make sure it is thawed and/or cooked before folding into the batter.
Use fire roasted or grilled corn to make it super fancy (in the grocery freezer section).
Sub the butter for canna butter to reach your desired potency. A prepared cannabis concentrate, i.e., distillate, can be used to medicate this recipe instead of using canna butter.
Preheat the oven to 400°. Grease mini muffin tins with pan spray.
In a large bowl, whisk the eggs until frothy. Add yogurt, melted butter and lecithin (add cannabis concentrate here); whisk thoroughly.
In another bowl, sift together flour and baking soda. Add Saucier Willy’s The Smokehouse Barbeque Rub.
Fold into the yogurt mixture in 3 batches, then fold in cornmeal in 3 batches.
Fold in bacon, chives and corn.
Put the batter in the mini muffin pan and bake approx. 10-15 minutes. When they are lightly browned, and a toothpick comes out clean remove from oven. Let stand for 2-3 minutes and top with Saucier Willy’s Orange Jalapeno Marmalade and enjoy!