Corn Bread With a Twist

I love corn bread. Something about corn bread gives me comfort. As I search for easy recipes to make and freeze for my sons bento lunches I decided to make some corn bread. I also am always trying to sneak in something healthy. So I snuck in some carrots and some cheese to these corn bread muffins. You can not taste the carrots! (Yay!) and who does not love cheese? Your family will love these.

Corn BreadCorn Bread (with a twist)

6-7 mini carrots

1/2 cup shredded cheese

box of corn bread mix

1/2 cup mils

2 eggs

Preheat your oven to 350 degrees.  I started by grating 6-7 mini carrots in my food processor. I also had an end of a block of mild cheddar cheese that I grated as well; I didn’t really measure, but I would say about a half cup. Then I dumped in the corn bread mix. I use jiffy, but you can use any kind you have on hand. Next, I beat 2 eggs and the milk together in a separate bowl and poured them into the food processor and pulsed to mix. Don’t forget to switch the blades. Once mixed I used my ice cream scoop to put the mixture into my silicone muffin pan. I still grease my pan just to make sure. Bake for 30-35 minutes. Let these babies cool then wrap them separately and put into a zip top bag to freeze. This way you can pull one or two out at a time for breakfast or lunch.

I put these in my son’s YUMBOX and he enjoyed them. I also took a couple to work and enjoyed them with coffee for breakfast.


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