This corn bread is a little on the sweet side. It’s made with white cornmeal, but yellow works too. I learned to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and put it in the fridge overnight for a comforting breakfast.
- 1 ½ cups all-purpose flour
- ¼ cup white sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 3 eggs
- ¼ cup heavy whipping cream
- ¼ cup unsalted butter, melted
- 3 cups mango – peeled, seeded, and cubed
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Preparation time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Servings: 10 – Yield: 10 servings