Whenever it gets cold out, I always think of making chili. Something about chili just always warms you to your core, so it’s great when you have a cold blustery day to whip up a batch.
And what goes hand-in-hand with chili, like love and marriage, horse and carriage, peanut butter and jelly? Why cornbread of course!
I always immediately think of cornbread when I think of chili, but I have mixed feelings about cornbread. Let me count the ways:
Cornbread is almost always dry. Why, oh, why, oh why must we have super dry bread with our yummy moist chili? I don’t get the draw. I don’t. I take something soft and chewy over something crumbly any day, so I don’t get traditional cornbread.
And speaking of traditional cornbread, it takes a long time to make! I am not a planner by nature, so when I think of something for dinner, I hope that it can be made in under and hour, prep and all. Not so with cornbread. I remember being quite shocked when I realized how much time it took.
Most plain cornbread is bland. Maybe this goes back to the dry factor, but eating cornbread doesn’t usually leave a yummy after flavor in my mouth.
So, all that is to say, I went looking for a moister, quicker, tastier version of cornbread.
I settled the quick part by using a box of Jiffy corn muffin mix. Not only it is quick because it’s a pre-made mix, but it’s quicker because you make muffins instead of whole pan, so quicker bake time.
The moister and tastier parts were both settled by a can of cream style corn. I love when cornbread had chunks of corn in it. It increases the moisture, and I love the burst of corn in my mouth. And add to it that the cream style corn is sweetened, and so the cornbread muffin is sweetened, too, and you’ve got a winner in my book.
Do you see those chunks of corn?
And as if this wasn’t sounding good enough already, the little recipe I cooked up (or baked up) turns out to be dairy-free, so my little man can partake without worry. And he did! Which was a success in my book. He is an EXTREMELY picky eater. You don’t even know what I’m dealing with right now. So the fact that he ate some bites of this at one time or another, that is a victory in our house.
But even for people that don’t have to worry about dairy allergies, this is a great little muffin. I brought this to a chili night a girlfriend of mine held for a bunch of mommy friends, and it was a hit with adults and kids alike. And it literally takes a minute to mix up and stick in the oven. You can do this one.
So, enough hype, here’s the recipe.
Dairy-free Corn Muffins
adapted from Jiffy
1 box of Jiffy Corn Muffin mix (or something similar)
1 can of cream style corn
Preheat the oven to 400 degrees F. Grease a muffin tin.
The extensive list of ingredients
Mix all of the ingredients together. It will be a little lumpy. Don’t overmix.
Fill the muffin tins until about 1/2 to 3/4 full.
Bake for 15-20 minutes or until golden brown.
Or hardly brown…my hubby prefers undercooked to overcooked when it comes to baked items
Makes 10-12 muffins.
What easy recipes do you whip up on a cold day?
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