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Kristen's Sweet Cornbread

THIS DELICIOUS RECIPE IS A GUEST POST from Kristen Cain @soulstars27



TIPS BEFORE STARTING:

1. It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C Mix weighs approx. 125g.

2. Ovens vary, so bake times may need to be adjusted.


Annabelle's NOTE: I view fresh corn as a vegetable more so than a grain. It doesn't seem to bother my digestion so I eat small amounts of it on occasion. If you cannot eat corn, simply leave it out.


INGREDIENTS

2 C MULTI-USE BAKERY MIX (250g)

1/3 C S'WEEET! Sweetener Blend (46g)) *see below for substitutions

2 t Baking Powder

12 oz (340) Fresh, Frozen, or Canned Corn, drained and roughly chopped, if desired

4 LG Eggs - (200g)

1/3 C Avocado Oil or Melted Butter (80g)

1/4 C Heavy Cream or Milk of choice

10 drops Corn Bread Flavoring or 1 t Vanilla (optional)


Makes 10 large or 12 smaller Muffins or 1 - 8" - 9" pan


DIRECTIONS:

1. Pre-heat your oven to 350°F and line your cake or muffin pans.

Kristen used cute corn molds she found on Amazon.

2. Whisk together the dry mix, sweetener and baking powder.

3. Add the eggs, corn, melted butter or oil and cream or milk and mix well to combine.

4. Let the batter rest a few minutes.

5. Scoop the batter into pans and bake as directed below.


BAKE TIMES:

10-12 muffins - 22 - 26 minutes

1 - 8" or 9" pan - 34 - 38 minutes


*SWEETENERS VARY tremendously and will affect the outcome of all baked goods, especially cookies.

We suggest using our new sweetener blend, S'WEEET!, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to add a 1-2 T more Bakery Mix. Allulose and kabocha-based sweeteners (Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.



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