I had to have cornbread with my chili. One day, I ended up adding more butter than usual, by accident. It turned out quite yummy so I had to include the recipe in A Taste of Guam.

While baking cornbread for the picture above, I just finished baking cassava cake in both of my 8 x 8 glass baking dishes. Hence, I decided to bake part of the batter in mini loaf pans and part of the batter in cupcake cups; I put the loaves and cupcake pan in the oven at the same time.

The seven cupcakes took 18 minutes to bake so I pulled them out then placed the mini loaf pans in the center of the oven. I poured 1/4 cup of cornbread batter in each paper cupcake liner; spray the paper or foil liners lightly with pan spray.

The three loaves need about five more minutes, for a total of about 21 minutes. I measured 1 cup plus about 1 tbsp. of batter into each non-stick mini loaf pan sprayed with non-stick spray.

You may double the recipe, BUT DO NOT BAKE THE CORNBREAD IN A BIG BAKING DISH. If you double the recipe, use multiple 12-mold cupcake pans, multiple 8 x 8 glass baking dishes or multiple mini loaf pans.

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