Here is a breakfast idea that will go easy on your tummy! Introducing a light yet satisfying breakfast snack—Edamame Cornbread. Don’t forget to blend mixture thoroughly for an even texture!
Pre-heat oven to 210C.
Into a blender measure ingredients A, then B. Blend for 10 seconds, scrape flour down. Blend for another 5 seconds or until a sticky dough is formed. Transfer to a bowl, add in edamame and corn kernels, mix well.
Prepare 4 baking muffin rings, grease the inner rings with olive oil and coat with corn meal. Arrange muffin rings on a lined baking tray. Sprinkle more corn meal on the inside base of the muffin rings.
Using an ice-cream scoop, scoop out 4 equal portions into each muffin ring. Spread cheese onto the middle of the dough. Sprinkle more corn meal on top.
Cover the baking rings with another sheet of baking paper, weigh down with another tray. Bake at 210C for 17 minutes.
To prepare edamame dip. Measure all ingredients into the blender. Blend mixture for 30 seconds or until desired consistency. Serve edamame dip with cornbread.