I am from Argentina, and usually fascinated (and craving) American breakfast and brunch staples. If you’ve poked around here, you probably noticed too many waffles and pancakes! Today, I decided to cheat on those and go straight for the gold: cornbread.
For this recipe, you need Glutino’s Cornbread Mix, which is incredibly fodmap friendly: just corn and rice flour pretty much. Xoxo Glutino!
As with any cupcake, you can pretty much add and have fun with whatever suits your mood. It was kind of a long day at work today, so hello bacon for me!
1/2 package of Glutino Cornbread Mix
1/2 cup of original Almond Milk
1/2 beaten egg
2 tablespoons of vegetable oil
1/8 cup of sugar
3 strips of bacon (fried to the goodness and crispiness of your choice)
1/2 cup of cubed cheese
3 egg whites
Salt and Pepper
Start by heating the oven to 425 degrees. I usually snack on cheese and rice crackers at this point. In a medium-sized bowl, mix well the first 5 ingredients. In or around this time pan fry the strips of bacon. Tip: use low to medium size heat for perfect crispiness. Remember the bacon will continue to cook in the oven, so I always keep it a little bit undercooked.
Use a cupcake pan and fill in each of the cups up to 1/2 of the size with the mix. Put in the oven for 5 minutes.
Get cutting and dice the rest of the ingredients, which you will add on top of the muffins as they get into minute 6.
Put the muffins with the toppings back into the oven for another 15 minutes.
Pray as needed.