cornmeal

Mini Cornbread Puddings

In preparing for our move to Houston I am trying to get rid of things.  I have a stack of old Everyday Food magazines that I’ve kept on a bookshelf for years, but haven’t used them for recipes in quite some time.  I decided to go through them, rip out recipes I could see myself making (or have made before), and then throw the rest away.  This recipe for mini cornbread puddings came from one of the many pages torn from one of those magazines.

They were a cinch to prepare, a little tough to remove from from the pan (despite being greased) and a pleasure to eat, warm and at room temperature the next day.  They could maybe use a kick from some cayenne pepper, chopped jalapenos or green chiles.  These little treats are much more  moist than your regular corn muffin, and I am sure could be done in a regular sized 12-cup muffin tin with some changes in cooking time and temperature.

Mini Cornbread Puddings

Courtesy of Martha Stewart Everyday Food 

Ingredients

  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 1/2 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1 1/2 cups sour cream
  • 1 package (10 ounces) frozen corn kernels, thawed and patted dry
Directions
  1. Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
  2. Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).
  3. Dividing evenly, spoon batter into prepared muffin pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.

 

Lemon Zucchini Cornmeal Cookies

More zucchini calls for more zucchini recipes. This time I thought something sweet was in order. I got this recipe in my daily cookie email from Martha Stewart. She sends them to me personally…ok, not personally. I had everything on the ingredient list, so not having to go to the grocery store was an appealing thing to me about this cookie.

zuccookie1

I liked the crunch that the cornmeal provides, the clean flavor of the lemon and the moistness that the zucchini adds.  You can’t really taste the zucchini, so don’t let that deter you.  The cookie isn’t too sweet.  It would be nice with a cup of coffee or tea.  A nice afternoon treat!  Enjoy!

(more…)