IN THE POT | CORNBREAD QUICHE MUFFINS

Ever since I started playing Hay Day I’ve had a hankering to try cornbread, so while searching for muffin recipes I stumbled across this recipe from Immaeatthat for Cornbread Quiche Muffins and decided I needed to try them out.

I searched online here in Australia for a Cornbread mix and couldn’t find one, but I did find a recipe for making your own cornbread mix and so I decided to give that a try.

I had to tweak the original recipes slightly to accommodate the items that I was able to find here in Australia. I found I had left over cornbread mix at the end of making the muffins and so I added some corn kernels to it and fried it up as quasi-corn fritters.

I’ve included both recipes here so you can either make up the cornbread mix or you can make up the muffins (or you could do both). You really could just add all of the ingredients for the cornbread mix into the mixing bowls at step 2 of the muffin recipe as it’s the same thing really.

DIY Cornbread Mix

2/3 Cup Flour

1/2 Cup Polenta

3 Tablespoons Sugar

1 Tablespoon Baking Powder

1/4 teaspoon Salt

1. Add all ingredients into a large sized ziploc bag & give it a good shake to mix.

2. Write the following instructions on the bag:

Jiffy Cornbread Mix

Add: 1 Egg, 1/3 Cup Milk, 2 Tablespoons Veg. Oil

Bake at 200°C fan forced, 15-20 min.

Source: Fake-It-Frugal

Cornbread Quiche Muffins

1¼ cup DIY Cornbread Mix (this will be all of the mix that you made)

4 eggs

3/4 cup almond milk

2½ Tbsp olive oil

1/3 cup greek yogurt, plain

1 cup frozen peas, corn & carrot mix

2/3 cup red cabbage, roughly chopped

salt and pepper to season

1. Preheat oven to 180°C fan forced.

2. To a large bowl, add the cornbread mix, 1 egg, almond milk, and olive oil.  Using an electric mixer or you forearm muscles, mix the cornbread until a smooth batter is formed.  Set aside.

3. In a separate bowl, mix together the 3 eggs and greek yogurt until smooth.  Stir in the green peas, corn, red cabbage, and some salt/pepper.  (I didn’t add any more salt at this point because the cornbread mix has salt in it.)

4. Spray your muffin tins with non-stick cooking spray.  Place a spoonful of cornbread batter into each muffin tin.  Each muffin tin should be a little less than half full with batter (not very full at all.)  On top of the cornbread batter, spoon the egg-veggie mixture until the muffin tins are just under full.

5. Bake for 30-35 minutes, or until egg is set.  Remove from muffin tins and allow to cool slightly before serving.

Note: You can make these ahead of time and freeze them.

Source: Immaeatthat