Dairy-Free for " Little Me" Cornbread
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
6-8 muffins
- Serves:
- 6-8
ingredients
- 1 (8 1/2 ounce) box Jiffy baking mix
- 1 (14 3/4 ounce) can creamed corn
- 1 egg, beaten
- 3 tablespoons extra virgin olive oil
- cooking spray
directions
- Preheat oven to 375°F and prep muffin pan by spraying thoroughly with cooking spray.
- Using a fork, beat extra virgin olive oil into the egg; stir in the creamed corn.
- Add the Jiffy, being sure not to over-mix.
- Fill the mini-muffin cups 2/3 full with the mixture.
- Cook for 15-18 minutes or until the outsides look browned.
- Let muffins cool in the pan for 5 minutes before removing them.
- Enjoy!
- **Note: Always read the ingredients of a box mix before using to ensure there is not hidden Dairy.**.
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RECIPE SUBMITTED BY
After scouring the grocery isles for Dairy-Free foods...I decided, sometimes it is just better to cook it yourself, knowing that YOU created something really good! Now I'd like to share my cooking experiences with people who are "looking" just like me, but aren't finding...until now!