Mini cornbread loaves

 

Ingredients

• 2 1/2 Cups All-purpose flour
• 1 1/2 Cups Ground Cornmeal
• 6 tsp Baking powder
• 3/4 tsp Baking soda
• 3 tsp Sugar 
• 2 1/2 cups Buttermilk
• 3 whole Eggs beaten
• 1 1/2 Sticks Butter melted and divided

Instructions

1. Preheat oven to 375°F.

   Meanwhile, in a large bowl, whisk cornmeal, all-purpose flour with salt, baking powder, baking soda, and sugar (if using). I use sugar.

   In a separate bowl, whisk buttermilk with eggs until homogenous. Whisking constantly, drizzle in all but 1 tablespoon melted butter.

   Whisk liquid ingredients into dry ingredients just until thoroughly mixed; avoid over-mixing.

   Grease a mini loaf pan generously with butter or spray with no stick spray. Pour the batter into the mini loaf pan. Bake until cornbread is lightly browned on top and a toothpick inserted into center comes out clean, about 30 - 40 minutes.

   Let cool for about 15 minutes in the mini loaf pan, or you can order the mini aluminum mini loaf tins from Amazon then when they come out of the oven mix 2 tablespoons of honey and 2 tablespoons of butter together and spread on them and serve warm. Or do like me and eat with some pinto beans! Yum 😋 

   Enjoy!