(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Miniature Corn Bread with Sour Cherries
Crunchy outside, airy and moist inside.Sour cherries make these mini-cornbreads especially interesting but the main event is the best-ever-cornbread-ever, baked up into little side rolls.
Leftovers make great breakfast muffins.
3/4 cup oil or melted butter
1 1/2 cups white sugar
1 cup water
1 teaspoon vanilla
1/4 teaspoon Boyajian lemon oil
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cupsall purpose flour
1 cup stone-ground cornmeal
1 cup sour cherries, well drained and dried, cut in half
Preheat oven to 350 F. Spray or grease 10 mini loaf forms (1 1/2 by 3-4 inches) or 12 muffin cups. Otherwise, use a ten inch spring-form pan or cast iron skillet. Line mold bottoms with a muffin liner cup, widen to line bottom of loaf mold (for muffin mold, leave liners in original shape).
Blend oil and sugar. Mix in eggs, then water, vanilla and lemon oil. Fold in salt, baking powder, baking soda, flour and corn meal. Stir in cherries.
Pour batter into prepared pan(s). Bake at 400 F. for ten minutes, then reduce heat to 350 F. until edges are lightly browned and tops are just firm (may have a crack down centre) and spring back when touched.
© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/
BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express
permission of the author/baker. Thank you kindly for respecting my copyright and happy baking.
BetterBaking.Com, established 1997.