Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. This month’s theme is Soup’s On! hosted by Lauren Keating of Healthy Delicious. (http://healthy-delicious.com) You’ll love all the soup, salad and bread recipes that will be perfect all winter long! Make sure you check out the links below my recipe.
When I started thinking about this month’s theme, I knew I wanted to bake a bread item to go along with the pots of steaming hot soup other members of the #ProgressiveEats team would be making. For some reason I kept coming back to my passion for cornbread.
The last time I made cornbread I made the sweet version. So for today I wanted to make a savory, spicy muffin. Something that you can slather with butter and dip in your steaming bowl of soup or serve alongside a beautiful salad.
I am definitely my parent’s daughter. They both grew up in Indiana and instilled in all of us kids the abiding love of corn. On trips back to visit family, we would gorge ourselves on incredibly sweet Silver Queen corn on the cob, freshly picked from the fields. There was nothing better in all the world – at least to this 10 year old, LOL.
My favorite is still fresh corn still on the cob, but I will take corn any way I can get it. Fresh, frozen, dried, ground, they are all wonderful to me. I love the versatility of it – you can use it in sweet or savory dishes and from a photographer’s perspective, there is nothing better for adding a bright pop of color than yellow corn kernels.
These muffins are full of flavor and very delicate. I over baked mine – so watch yours more carefully. I have to admit I got distracted when they were baking. We bought a new car and The Artist kept bringing me out to program the radio because I will be the primary driver. As sweet as that was, we wound up with deeply golden brown muffins! Oh well, they were still delicious.
What a treat. They are incredibly easy to whip up – you can do it all by hand and don’t have to pull out the mixer. You can make them as simple as you want or load them up with all kinds of goodies. We went whole hog this time, but next time I may dial it back. It will all depend on what kind of mood I am in, LOL.
Make sure you click on the links below the recipe and explore the amazing array of offerings for this month’s virtual potluck supper. This is an incredibly talented collection of bloggers, each with a different and delicious way of approaching our monthly themes.
Imagine yourself sitting around a huge table, laughing with friends as you sample each of the soups, salads, breads and desserts this month.
Have a wonderful day!
Cream-Style Corn: Some gluten-free brands include S&W, Del Monte and Green Giant. For additional options, check the manufacturers’ websites.
For the Gluten-Free Flour Blend: Silvana now has her blend available for sale! Now you can buy it here! All blended and ready for any of your baking needs. If you want to make your own, you can find the recipe in her book Cooking for Isaiah.
- Cornmeal Mixture:
- 1 cup fine or medium-grind yellow cornmeal
- 1 (14.75 oz) can cream style corn (See note above)
- 1/4 cup low fat buttermilk
- Dry Ingredients:
- 1-1/2 cups all-purpose flour or gluten-free flour blend (See note above)
- 2 tbsp granulated cane sugar
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp kosher or fine sea salt
- 1 large egg
- 1/2 cup skim milk
- Add-Ins (optional - add whatever you like):
- 2 tsp canned chopped jalapeno peppers or mild green chiles, drained, or to taste
- 2 green onions, thinly sliced
- 1/2 red bell pepper, cup finely minced
- 2 to 4 oz sharp cheddar cheese, finely shredded
- In a large mixing bowl, combine the cornmeal, cream-style corn and buttermilk. Stir together until all the cornmeal is moistened. Set aside and let stand for 20 minutes. This gives the cornmeal time to absorb some of the liquid, softening the texture. If you are using medium-grind cornmeal, 30 minutes of soaking will leave only a few crunchy bits in the final muffins.
- Preheat oven to 400°F. Spray two muffin pans with cooking spray (do not use the kind with flour) or line with paper cups. Set aside.
- In a second bowl, mix the flour, salt, sugar, baking powder, baking soda, and salt. Whisk until completely blended; set aside.
- After the cornmeal has soaked, in a small bowl, lightly whisk the egg and milk together. Add to the cornmeal mixture, stirring until well blended.
- Whisk the dry ingredients into the cornmeal mixture just until combined. Add a little more milk if needed. Add the peppers, onions and cheese, (or whatever ingredients you like) stirring until evenly distributed. Scoop into prepared muffins cups, filling no more than half full. Pour about 2 tbsp of water into any unfilled muffin cups to help keep your pan from warping in the heat.
- Bake for 15 to 20 min or until a wooden toothpick inserted in the center comes out clean. The tops will be turning golden.
- Leave the muffins in the pan for a couple of minutes and then carefully lift them out of the cups. A fork and mini offset spatula together work well to to gently lift the muffins and transfer them to a wire rack to cool. Eat while warm.
- Yield: 16 to 20 muffins
Create a New Tradition Today!
This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!
Salads and Breads
If you’re unfamiliar with the concept of a progressive dinner party, a group of friends travel from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
To see our upcoming themes and learn how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information. We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest, would consider additional groups.
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