This past weekend I made one of my families favorite meals, White Bean and Kale Soup with Chicken Sausage. It’s one of those “healthy” meals that everyone will eat. It can be hard sometimes to get my 3 -year -old to eat kale and he eats this soup up. I usually pair the soup with Jiffy cornbread, it’s just so easy and simple to make. This time however I did not have a box sitting in my pantry so I decided to make my own. 
I wasn’t sure how these would turn out, but they turned out great. My son was the first taste tester and he asked for seconds! They are moist with a touch of buttery and sweet taste. Sorry Jiffy you have been replaced!
Check out recipe below:
Healthy Cornbread Muffins
2014-08-16 20:07:50
Yields 10
Prep Time
20 min
Ingredients
- 1 cup almond milk
- 4 Tablespoons melted butter
- 2 large egg
- 1 cup yellow cornmeal
- 1 cup oatflour
- 1/4 cup sugar
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoons honey
Instructions
- Heat oven to 400³F.
- Grease bottom and side of muffin pan with olive oil.
- Beat milk, butter and egg in large bowl with hand beater or wire whisk.
- Stir in remaining ingredients until flour is moistened.
- Pour into pan.
- Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean.
- serve and enjoy.
Notes
- *may add more sugar if you like it sweeter
Valerie Kirkland https://www.livefitjourney.com/
Mmmm I love cornbread. One night last winter I used the Jiffy mix as a base and mixed in chunks of cheddar cheese, jalapeno and chopped up bacon. I baked it in a round cake pan and we finished the entire thing that night. It instantly became a favorite and I made it several more times. We usually eat it with soup, chili or chowder. With the hot temps, I haven’t even thought of it recently, but now that I’m reminded of it, I’ll have to do it soon. And I’ll use this recipe as a base instead of the jiffy mix!
wow that sounds amazing! I will have to try that next time.