Theresa: I came up with a Cornbread Muffin instead of bread because I thought they would look prettier to serve and they wouldn’t need to be cut up. If you freeze these in a single layer, remove them, wrap them in foil and place them on top of your hot slow cooker en route to your tailgate and they should be thawed and warm by the time you arrive at your destination!
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
24 |
48 |
72 |
96 |
120 |
144 |
| Ingredients | ||||||
| Flour |
4 C. |
8 C. |
12 C. |
16 C. |
20 C. |
24 C. |
| Yellow corn meal |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Baking powder |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Baking soda |
2 t. |
1 T. + 1 t. |
2 T. |
2 T + 2 t. |
3 T. + 1 t. |
4 T. |
| Salt |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Eggs |
4 |
8 |
12 |
16 |
20 |
24 |
| Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Unsalted butter, melted |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Sour cream |
1-1/2. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Milk |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
Assembly Directions:
Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray.
Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light colored. Add sugar to eggs; whisk vigorously until thick; add melted butter, sour cream and milk and whisk to combine. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound.
Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool completely.
Freezing Directions:
Place in bags or rigid containers. Seal, label and freeze.
Serving Directions:
Thaw and eat or thaw and warm before serving.
Nutritional Info: per muffin
Per Serving: 265 Calories; 12g Fat (40.7% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 279mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 2 Fat; 1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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