One of the best things I loved to waking up to on a Sunday morning as a child was finding a King’s bakery box on the kitchen table. My favorite in the box was a soft, buttery cornbread pattie.
Every few weeks, my mom or dad would make an early morning trip to King’s Bakery and surprise us. Those orange and tan colored boxes, one filled with pastries and the other filled with butter rolls, were a sure start to a good week.
They came in a regular muffin shape too, but the patties seemed so much nicer!
Are they cake or are they muffins? They’re both!
Perfect for when you want something more than a muffin, but not quite a full out cake. I whipped these up for a late morning meeting at the last minute.
Popular with both adults and kids, and more importantly not messy to eat–especially if you’re speaking at your meeting!
- 1- 18 oz. box yellow cake mix
- 2-1/2 c. yellow cornmeal (finely ground type)
- ¾ tsp. baking powder
- 1 tsp. baking soda
- ½ c. oil
- ½ c. butter, very soft
- 4 eggs
- 1-3/4 c. lowfat buttermilk
- Preheat oven to 350 degrees. Line muffin tins with paper cups, or spray muffin top pans with non-stick spray.
- Whisk together cake mix, cornmeal and baking powder in the mixing bowl of an electric standing mixer.
- Add oil, butter, eggs and buttermilk. Mix on low speed until just blended, then turn up to medium speed and mix for 3 minutes.
- Use a small scoop to portion about ¼ - ⅓ c. batter for each muffin or muffin top, depending on the size of your pans. Do not overfill. Fill about ¾ths full.
- Bake for 20-25 minutes or until toothpick inserted into the center comes out clean.
- (Weight Watchers points plus: 5, when 32 muffins/patties are made)