Edamame Cornbread
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!
3 hoursDifficulty:MediumMethod
STEP 1
Pre-heat oven to 210C.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
Cover the baking rings with another sheet of baking paper, weigh down with another tray. Bake at 210C for 17 minutes.
STEP 6
To prepare edamame dip. Measure all ingredients into the blender. Blend mixture for 30 seconds or until desired consistency. Serve edamame dip with cornbread.
