My little baby will be entering Junior kindergarten next September… I know it is part of life, baby grows. As a Maman, it just seems so fast, so unreal. It feels like yesterday I was holding him for the first time! I am getting emotional here!
What I really wanted to share with you is that I am starting to gather ideas and recipes that will fit his lunch bag and keeping in mind that it needs to be peanut-free.
I made this cornbread and cooked it in mini muffin pans. It makes perfect little bites for the kids and even for the parents to go with a soup, like the creamy butternut squash soup or a summer salad.
I had to work on my recipe as I found it too dry and blend. This one is perfectly moist and I used big grains of salt which adds some crunchy. I love it!
3…2…1… Now! Enjoy! If, by any chance, you have some left over. You can store 3-4 days in a ziplock bag.
The ones we did not eat on the day of, we warmed them up and opened them up and spread some cream cheese on it. The kids asked for more!
- 160 g of flour
- 160 g of corn flour
- 8 g of dry yeast
- 1 tsp of big salt
- 1 egg
- 250 ml of milk I used 3.25%
- 75 g of butter
- Mix the flour, the corn flour, the dry yeast and the salt together.
- In a bowl, beat the egg, pour the milk. Mix well. Then, add the butter previously melted. Mix again.
- Add the wet mixture to the dry mixture and stir until properly mixed together.
- With a table-spoon, pour some of the preparation in the mini muffin pan. You most likely will do 2 batches.
- Cook for 15 minutes in the oven previously warmed up at 375°F.
- Repeat until your mixture is finished.