As a kid growing up in the south, cornbread in any form — be it sticks, muffins, whatever — was a staple. My grandmother used to take her old seasoned cast iron corn pone mold (a southern style cornbread) and grease it with fat drippings she kept in a jar above the stove. Then she would fill it with sweet corn batter which came out crisp, tender and delicious. I just can’t imagine how many calories there were!
Sadly (or should I say “fortunately” — sorry grandma!), we don’t keep a jar of drippings in our kitchen, but the taste of these muffins run a very close second, are healthy and they only take minutes to prepare. I especially like this recipe because they have a crunchy top, a tender middle and they’re perfectly sweet from the agave instead of a cup of sugar like my grandmother’s recipe calls for.
I made 2 dozen of these thinking I would have plenty for days. Nice try, they were gone within 48 hours. My husband would eat like five in one sitting. Oh well, better double the recipe next time.

Lil’ Corn Muffins (Makes 24 Muffins)

1 3/4 Cup Cornmeal
3/4 Cup Flour
1 Tbsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1/4 Cup Agave
1 1/2 Cup Buttermilk
2 Eggs
1/4 Cup Vegetable Oil

1. Preheat oven to 425 degrees.
2. Mix the first 5 dry ingredients in a bowl.
3. Whisk the remaining wet ingredients in a separate bowl until
thoroughly combined.
4. Pour the cornmeal mixture into the wet ingredients and thoroughly
combine with a whisk.
5. Pour into 24 greased mini muffin cups.
6. Bake for 15 minutes or until a toothpick comes out clean when
inserted inside.
7. Cool and serve.

Kenya’s obsession with sweet corn lives on! I’m a huge believer in providing children with as much diversity as possible when it comes to them trying to new foods. I also think it’s important to change up their diet regularly so you don’t get stuck with a kid who only wants to eat the same thing at every meal. But at this 
time of year when corn is so crisp, sweet and delicious, I want it morning, noon, and night. So, I try to come 
up with tons of corn dishes to keep with my philosophy of diversity.

Growing up in Kentucky, corn pudding was a staple dish for us. Of course the 
corn pudding down south usually consists of tons of cream. Tasty? Yes. A little to heavy for little ones? Definitely yes. In the weelicious version, I wanted the corn 
to be the real star instead of the cream and butter. This dish took 
three minutes to whip up and when I served it to Kenya for the first 
time, he ate half the dish for dinner! I know. My kid’s got a bottomless pit for a stomach, especially when he loves something.
Sweet corn is packed with fiber and is a great source of beta-
carotene, folic acid and vitamin B3. Needless to say, there were a lot 
of corn pellets in his poop the next day (TMI? Sorry!), but he appeared to love every bite.

Corn Pudding (Makes 4-6 Toddler Servings)

3 Eggs
1 Ear Corn, kernels cut off the cob
1/2 Cup Whole Milk
6 Crackers, crushed
1 Tsp Butter

1. Preheat oven to 350 degrees.
2. Grease a 9×5 inch loaf pan with butter or spray.
3. Place the eggs in a mixing bowl and whisk.
4. Add the milk and corn and whisk to combine.
5. Pour into the loaf pan.
6. Sprinkle the crackers on top of the corn mixture and dot with butter (divide the tsp of butter into several pieces and place it over the crackers).
7. Bake for 30 minutes or until golden.
8. Cool and serve