I was left with most of a bag of Pan brand cornmeal after making arepas a few months ago and didn't know what else I could make until Gourmet Chef Elaine made a pot of her awesome chili. I thought a loaf of cornbread would match perfectly and then decided, for portion-control purposes, to make the cornbread cupcakes shown below. I just followed the simple recipe at the link below and used baking cups to make clean-up easy. What I didn't realize was that cornmeal is way stickier than a desert batter and I had to pry the baking cup off. Next time I'll spray the pan generously with nonstick cooking spray.
The portion control didn't go as planned as these were so delicious I had to have seconds (and just maybe, thirds).
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