One thing can be said about the Ford family is that we are kitchen sink types. The more extras the better. It is that attitude that makes our cornbread the best. Not only does it have the classic corn flavour, it is loaded with special ingredients: real corn kernals, green chilis and cheddar cheese. This recipe calls for the canned green chilis and I’m sticking to it. You could chop up a jalepeno for a fresher bite but there is something retro about using canned vegetables.
Whenever I host a barbecue I love to make a basket of these little babies for people in munch on. They are always a hit.
1 1/2 c. yellow cornmeal
1 1/2 c. all-purpose flour
1/3 c. granulated sugar
1 tbsp. plus 1 tsp. baking powder
1/4 tsp. salt
2 c. plain soymilk
1/2 c. canola oil
1 c. frozen corn
1 c. Daiya cheddar cheese
3 tbsp. canned green chilies
Preheat the oven to 400° F. Grease a pan of mini muffin tins. This recipe makes about 36 mini muffins.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder and salt. Add the soymilk and canola oil and mix until combined.
Mix in the corn, Daiya cheddar cheese and green chilies.
Scoop the batter into the prepared muffin tins. Bake in the oven for about 40 mins or until the muffins are browning on the top. The key is to keep a close eye on them. I had to do two batches of muffins because of the extra batter.
Enjoy alongside your barbecue favourites in the summer or a hearty bowl of chili in the winter.
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