I have to have corn bread with my chili. One day, by accident, I ended up adding more butter than usual. It turned out quite yummy so I had to include the recipe in A Taste of Guam.
My 8 x 8 baking dishes were already in use so I baked part of the corn bread batter in mini loaf pans and the remaining batter in cupcake cups. With about 1/4 cup of batter per cupcake, the cupcakes took 18 minutes. I measured a generous 1 cup of batter into each mini loaf pan; the loaves needed about 21 minutes.
You may double the recipe, but do not bake the corn bread in a dish that is larger than 8 x 8 or the outsides will burn with the insides uncooked. Use multiple 12-mold cupcake pans, multiple 8 x 8 glass baking dishes or multiple mini loaf pans.
Effective March 2021, PaulaQ will begin replacing Canola and vegetable/seed oils in recipes with pure lard from Reverence Farm, coconut oil, and avocado oil.
