Ohhh, so pretty! The original recipe involved making your own cornbread batter. I did so but found it to be too buttery and too spicy. So I will not share that particular recipe.
Instead, I will recommend that you use my basic cornbread batter which I have included below. They were good with a buttery batter, but I can just imagine how much better they will be with a trusted batter. Not to mention, they are so fun to cut into. That is the whole reason I sought to make them!
Instead, I will recommend that you use my basic cornbread batter which I have included below. They were good with a buttery batter, but I can just imagine how much better they will be with a trusted batter. Not to mention, they are so fun to cut into. That is the whole reason I sought to make them!
Basic Cornbread Recipe:
7.5 oz. Martha White Yellow Corn Muffin Mix
7.5 oz. Martha White Yellow Corn Muffin Mix
3 tbsp butter, melted
3/4 cup sour cream
1 tbsp milk
2 eggs
1/4 cup shredded cheddar cheese
6 trimmed broccoli florets (each one should fit into a muffin cup with room to spare)
1/4 cup grated sharp cheddar cheese
Directions:
Preheat the oven to 350°. Bring a pot of water to the boil and blanch the broccoli florets for 3 minutes. Rinse well in cold water to stop the cooking, then set aside to dry.
Melt the butter. Transfer to a large bowl. Add the sour cream, eggs, and milk, Whisk. Add the corn muffin mix and the cheddar cheese. Stir to combine but do not over mix.
Place one heaping spoonful of batter in the bottom of each muffin cup (I coated the muffin cups with a little baking spray.) Stand a single floret in each muffin cup, and top with the remaining batter, dividing it evenly between the cups. Spread the batter over the top of each floret roughly, but don’t worry about it looking perfect.
Bake for 20-25 minutes, until golden brown. Allow to cool completely on a wire rack before serving.
Source: became daliasdelights original
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