Mini Cornbread With Whipped Cream Cheese & Chive Dip
These golden and moreish Mini Cornbread taste amazing when spread with our Whipped Cream Cheese & Chive Dip. Serve with a selection of seasonal veggies for a yummy morning or afternoon tea.
Serving suggestion :)
Mini Cornbread
Recipe by Clean Plate
Serves 10 preschoolers
Ingredients:
½ Cup Self-raising flour
½ Cup Instant polenta
1 each Egg, lightly beaten
¼ Can Cream-style corn, no sugar added
50 g Edam cheese, grated
25 g Olive oil spread, melted
75 ml Reduced-fat milk
Method:
1. Preheat the oven to 200 º C.
2. In a medium-sized mixing bowl, mix self-raising flour and polenta and set aside.
3. In a large mixing bowl, mix beaten eggs, cream-style corn, grated cheese, melted spread and milk.
4. Add the flour mixture to the egg mixture and combine, do not over mix.
5. Spoon into mini muffin tins, about ¾ full.
6. Bake in 200 º C oven for 10-15 minutes or until lightly browned.
7. Serve with Whipped Cream Cheese & Chive Dip.
Whipped Cream Cheese & Chive DIP
Recipe by Clean Plate
Serves 10 preschoolers
Ingredients:
1 x 250 g tub Cream cheese
2 Tbsp Plain yoghurt
1 Tbsp Chives, chopped
Method:
Place cream cheese in a bowl or food processor. Mix with a wooden spoon (or whiz, if using food processor) until creamy.
Add the yoghurt and chopped chives and fold (or pulse a few times), until well combined.
Dip can be kept in the fridge, covered, for up to 2 days.