6 Servings
30 Minutes
Allergens
These cornbread muffins are moist and packed with flavor! I love to make them as a side dish for the purim seudah or to give them in shalach manos.
Spray a cookie sheet and lay the bacon flat. Drizzle maple syrup on top and sprinkle a little cayenne pepper. Bake at 425 degrees Fahrenheit until crispy.
Meanwhile, whisk the flour, cornmeal, baking powder, and sugar together. Add the eggs, maple syrup, melted Smart Balance, and almond milk.
Crush the bacon into little pieces and add it to the batter. Any melted fat from the pan should be added to the batter, as well.
Place into greased muffin tins and bake at 400 degrees Fahrenheit for about 15–20 minutes. Enjoy!
This recipe originally appeared in The Jewish Press.
Smart balance What is smart balance! Never heard of it
It’s a parve butter substitute, it’s a healthier brand of margarine.
Freezer friendly? Can these be prepped in advance and frozen? Can I double the recipe?
I don’t see why not! You mean to freeze raw or baked?
Substitute Can I use rice milk instead of the almond milk if someone has nut allergies?
For sure!
I made it dairy with milk and butter with some choco chips. yum!
Heavenly! Crispy on the outside moist on the inside.A perfect after school/work satiating snack!