corn bread and corn teething cookies

As promised I will post the recipe for the corn bread and corn teething cookies I made. These taste great with bean dishes including the carrot, potato, lentil soup I just posted.

It is recommended that infants avoid egg whites until they are 1 (although recent studies suggest prolonged delay of exposure to allergens may ). If you make the muffins without honey or egg yolks they are fine for infants under 1. Because they are sweet, I usually don't let Alex have more than a few bites- especially since I mix rice cereal/ or oats with his lentil soup. However, the teething cookies have less sugar, and are nice for the occasional snack. They freeze well.


Corn Muffins & Teething cookies:

1 c. cornmeal
1 c. wheat flour
1/4 c. brown or white sugar (sweeter and moister with brown sugar)
1/4 c. real maple syrup (use honey for adults, or infants over 1 if more convenient)
1/4 c. vegetable oil (olive oil is fine, but more bitter in taste)
1 c. milk (use 2% or whole milk if serving to infants who need more calories)
2 eggs (use 3 yolks if serving to infants under 1)
1 tsp. baking powder

For quick breads, mix dry ingredients and then add wet. I let my batter sit for 5 minutes to set up a bit before baking.

Pour half of the batter into 6 muffin liners (or greased pan) put a little water in any unused muffin spaces.

Bake 400 F for ~10 min.


To the other half of the batter add:

1/2 c. wheat flour
2 tablespoons of formula (or soy powder for added protein)
1 tsp vanilla
2 tablespoons of milk


Mixture should be pretty stiff- you can roll this out and make pretty cookies baked at 350 for 10 minutes, or you can press down on cookie sheet and make less pretty cookies.

I always make less pretty cookies. Alex hasn't objected.