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Surprisingly Good!

Brunch - Sweet Cornbread with Cream Cheese, PB&H French Toast

I did not realise how long I had gone without a post! But anyway, my day started off good. I made brunch for my family, just simply two items, cornbread muffins and a indulgent PB & Honey French toast, perfect for a Sunday brunch.

But the adventurous me, decided to put make the muffins a little different, combining what I had never seen or eaten before - cream cheese topping! The finished product looked quite good and you can see the "flower" forming on the top of the crust, caused by the cream cheese expanding nicely but not exploding! The combined textures of the sweet cornbread, slightly "gritty", went wonderfully with the soft and slightly fluffy cream cream cheese. Hidden bits of roughly chopped semidark chocolate within added an additional element of surprise to your first bite into the cream cheese topping. What a pleasant way to start off my day!

The peanut butter & honey french toast is just simply two thick slices of white bread, each piece slathered generously with smooth & creamy peanut butter and smoothened over with a generous squeeze of pure honey. Slapped them together and dip into a beaten egg, sweetened slightly with a bit of honey and milk and then pan-fried in melted butter (what else?). It was sooo good - the creamy peanut butter oozes out together with the honey and each bite feel so sinful but yet I just felt "heck! I worked so hard this morning and I deserve it."

Here's wishing all my readers a great Sunday too!

Cornbread Cream Cheese Surprise!

Corn bread muffin
1 cup cornmeal flour
1 cup all-purpose flour
1 pinch salt
1 tbsp baking powder
3/4 cup granulated sugar
1 large egg
1 cup milk
1 /2 cup vegetable oil

Cream cheese topping
8 oz container cream cheese
1 small egg
1/2 cup roughly chopped semisweet chocolate
1/3 cup granulated sugar

- Preheat oven to 200C. Oil and prepare 12 muffin tins.
- Prepare cream cheese topping by combining all the ingredients and stirring them well. Set aside.
- Combine all the dry ingredients and sift together into a medium bowl.
- Combine the wet ingredients and pour into the dry ingredients. Stir to combine quickly.
- Pour batter into the prepared tins and top off each muffin with a generous heapful of cream cheese topping.
- Bake for 18 minutes or until top is crusty and golden, toothpick comes out clean from the sides.


Stephanie said…
Oh dear... I tried your recipe, and while it was delicious, my muffins overflowed their cups. So I've gotta ask... was this recipe for 12 or 24? LOL

BTW, I used sucanat instead of sugar (muffin batter only) and it turned these muffins a hearty brown color. :-)
galinusa said…
Hi Stephanie :)

Thanks for trying out the recipe. Really, it made 12 for me. I think the muffins may have overflowed because of 1) too much cream cheese topping or 2) cream cheese topping was sort of "buried" beneath some of the muffin batter. Sorry it didn't turn out too nice :-(
Stephanie said…
Yes, the cream cheese did get buried, but it made a nice "filled" muffin. Not to worry, though, they still tasted wonderful - even the kids liked them! But I do plan to try them again with less topping.

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