My children had been asking me to bake them some muffins, I didn’t have anything I can use to make some fruit muffins, but I had some cornbread flour. They love the chocolate flavor, so chocolate cornbread it is! ‘Good for breakfast with milk. Mm… 🙂
Prepare the ingredients.
*Note: Due to variations on all ovens, baking time may require adjustments. Recipe Yields 24 muffins.
Ingredients:
- 2 cups self-rising yellow corn meal mix
- 1 1/4 cup Evaporated milk
- 1 large egg
- 1/4 cup vegetable oil
- 1 can condensed milk
- 1 can cream style sweet corn (14.5 oz)
- 2 1/2 tablespoons unsweetened cocoa powder
- 1/2 cup mini semi-sweet chocolate chips (optional)
Heat oven to 400 degrees. Coat a muffin tin with oil and place in oven to heat. A very hot muffin tin is best. Sift and whisk corn bread flour and cocoa powder in a large bowl to combine. Add milk, eggs, vegetable oil, creamed corn, and chocolate chips.
Mix until well combined. Fill the muffin tin 3/4 full with the batter. Bake for 23-30 minutes or until toothpick inserted in the center comes out clean.*
Let cool about 5 minutes before transferring to a cooling rack.
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You can dab some butter and devour. Yum! 🙂
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SO creative. These photos are making my mouth water. How did you ever think to combine cornbread and chocolate? The best of both worlds; num num num.
Hi, Shanna! My children love chocolates. I was making them corn bread muffins one day and I said how about chocolate muffins? I’ve never seen any chocolate corn bread muffins recipe anywhere, so I said “well, okay let’s make it then.” 🙂 Thanks for compliment and for stopping by. I appreciate it so. 🙂