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Hoppin’ John Soup & Cornbread Cuties

Hoppin John Cornbread

Cornbread Cuties

These tasty morsels are the perfect size to munch on with soups or stews or to just pop in your mouth! They are very moist and spicy but you can leave out the jalapenos for a mild version too. Super yummy and super fun!!

Dry ingredients:

1 cup cornmeal
1 cup flour
1 ½ teaspoon baking powder
1 teaspoon salt
4 tablespoons coconut sugar or sugar of choice

Wet ingredients:

4 teaspoons agave
1 cup buttermilk
2 eggs
6 tablespoons butter or oil of choice
½ cup        frozen corn, defrosted
2 tablespoons    fresh jalapenos, minced with seeds

  • Preheat oven to 375 degrees.
  • Combine dry ingredients in bowl. Mix well.
  • Combine wet ingredients in another bowl and whisk together.
  • Pour wet ingredients into dry and combine well with a wooden spoon.
  • Grease mini-muffin pan (can use a regular muffin pan if you don’t have a mini pan)
  • Spoon batter into holes, ¾ full.
  • Bake for 10-15 minutes or until lightly browned.
  • Cool on rack and enjoy!

Serves: 4-6

Total cooking time: 25 minutes

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.

61 comments

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12:11PM PST on Feb 22, 2013

sounds AMAZING!

7:17AM PST on Jan 3, 2013

Thanks for the recipe!

8:07PM PST on Dec 16, 2012

Living in the South, I make blackeyed peas or Hopping John every New Year' s. Your version sounds great.

8:57PM PST on Nov 30, 2012

Soup is for me thanks:

8:03AM PST on Nov 28, 2012

Don't think I'd care for that corn bread but soup seems good.

3:17AM PST on Nov 28, 2012

Looks lovely.

Quick question though - if not using granulated onion, what fresh ingredient would you recommend instead? More chopped onion? Garlic?
Thanks.

6:45PM PST on Nov 27, 2012

Thanks for the recipe!

1:55PM PST on Nov 27, 2012

Nice

12:38PM PST on Nov 27, 2012

thnx

12:16PM PST on Nov 27, 2012

If you put a pot of beans with twice the water on the counter before going to bed, then drain and add new water next day, cook until done- you don't have to depend on canned beans. Pretty simple. My daughter loves her pressure cooker for beans. I like my way. Whatever works, but you know there's nothing added, and they are freshly cooked.

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