healthy eating my way (allergy friendly)
When I got up this morning it was a whole 5 degrees outside (41F) it is the coldest it has been here since I got here. No more fall is around the corner, it is here already.Yeay, soon there will be snow:)
This is a different way to make cornbread. I used what I had “in-house” together with some imagination. And this is what came out of it. These fluffy, a tad hot cornbread muffins. I served these with sweet potatoes and chicken tenders.
1/4 cup sorghum flour
1/2 cup gluten free cornbread mix ( or just corn meal)
1/2 cup tapioca starch (or just potato starch)
1 tbs baking powder
1/2 tsp baking soda
1/4 tsp salt
2 green onions ( chopped)
1 cup cheddar cheese
1/4 cup sour creme
3 tbs pickled sliced Jalapenos
1/4 cup milk ( of your choice)
1/2 cup butter or oil (of your choice)
1.Preheat oven to 350 F
2.Mix together dry ingredients first, and then add all the wet ingredients.
3. Bake for 10-15 minutes, or until golden ( do the fork test).
4. Let cool of for 10 minutes before removing from the muffin forms.