This is courtesy of the Seattle Times last year, but it just came back to my attention - as a different kind of cornbread adventure for your taste buds!!
(serves 12)
8 oz. Kerrygold butter, browned and warm
14 oz. powdered sugar, plus 2 oz. to sprinkle at the end
8 oz. cornmeal
3 oz. gluten free flour
1&1/2 t. kosher salt
1&1/2 t. baking powder
8 egg whites
60 fresh raspberries
Preheat oven to 350. Line muffin tins with paper cups. In a stainless-steel bowl, whisk together all ingredients, except the reserved 2 oz. of powdered sugar, until the batter is lump free. Scoop the batter into the prepared muffin tins, 3/4 of the way full. Place 5 raspberries in the center of each. Bake at 350 for 15 min. Rotate the muffin tin, and continue to bake until the batter is a light golden brown, and the center is firm to the touch - about 10 more min. Remove from the oven and cool. Dust with 2 oz. of the powdered sugar (it is easiest to do this using a little sieve - tapping it over the cornbreads*).
"O Lord, let thy mercy be upon us, as our trust is in Thee. O Lord, in Thee I have trusted, let me never be confounded."
Don't forget to have some FUN and LAUGH OUT LOUD today!!
Love,
MM
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