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.
- 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.
You can dab some butter and devour. Yum! 🙂
If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes. Please be kind and link back to source if you plan to use or share my recipe. Thank you. Have a great day! 🙂