I love cornbread. It has such an excellent taste, and then, when you top it with golden, slightly-melted butter, it’s ambrosia! I still had some dill leftover from when I made the Poppyseed/Dill Kohlrabi, and we bought some hot banana peppers at the Farmer’s Market. So here are two kinds of savory muffins. I adapted the cornbread recipe from Mollie Katzen’s Moosewood Cookbook.
For the cornbread:
You need: 1/2 cup all-purpose flour; 1/2 cup coarse cornmeal, 1 tsp baking powder, 1/4 tsp baking soda; 1/4 tsp salt; 1 egg white; 1 cup yogurt; 1 tbsp honey; 1.5 tbsp melted butter.
- Preheat the oven to 350F.
- Mix together the dry ingredients well.
- Mix the wet ingredients together in a separate bowl.
- When you are ready, add the wet ingredients to the dry ones, and mix just enough to combine well. Do not stir aggressively.
- Pour into a greased muffin pan or square baking dish and bake for 20 minutes or until a knife inserted into the middle comes out clean.
- If you are pouring into a muffin pan, do not fill the cups more than halfway.
Dill and Hot Banana Pepper Muffins:
- Proceed to prepare the cornbread as above, but do not mix wet and dry yet.
- Add 1 tbsp finely chopped fresh dill and 2 very finely chopped hot banana peppers (or jalapeno, or whatever hot peppers you like) to the dry ingredients.
- Add the wet ingredients, mix as above, and bake for 20-22 minutes.
Celery and Onion “Stuffin’ Muffins”:
A variation on a traditional holiday stuffing.
- Finely chop one stick of celery (or two) and one small red onion.
- Add 1 tsp butter + 1/4 tsp oil to a pan. When hot, add the onion.
- When the onion is pink and translucent, add the celery.
- Cook for ten minutes, stirring occasionally.
- Prepare cornbread mixes, keeping wet and dry separate.
- Add the celery and onion to the dry mix.
- Add the wet ingredients and mix well as above in the cornbread recipe.
- Bake in a hot 350F oven for 20-22 minutes as above in the cornbread recipe.