Savory Cornbread Muffins

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.

How to:

  1. Preheat the oven to 350F.
  2. Mix together the dry ingredients well.
  3. Mix the wet ingredients together in a separate bowl.
  4. When you are ready, add the wet ingredients to the dry ones, and mix just enough to combine well. Do not stir aggressively.
  5. 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.
  6. If you are pouring into a muffin pan, do not fill the cups more than halfway.

Dill and Hot Banana Pepper Muffins:

  1. Proceed to prepare the cornbread as above, but do not mix wet and dry yet.
  2. 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.
  3. 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.

  1. Finely chop one stick of celery (or two) and one small red onion.
  2. Add 1 tsp butter + 1/4 tsp oil to a pan. When hot, add the onion.
  3. When the onion is pink and translucent, add the celery.
  4. Cook for ten minutes, stirring occasionally.
  5. Prepare cornbread mixes, keeping wet and dry separate.
  6. Add the celery and onion to the dry mix.
  7. Add the wet ingredients and mix well as above in the cornbread recipe.
  8. Bake in a hot 350F oven for 20-22 minutes as above in the cornbread recipe.
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Eggless Cornbread Dressing

This is adapted from my mother-in-law’s recipe. It’s simple, easy, and scrumptious.

You need: 4 cups crumbled cornbread (this version is eggless); 4 tbsps butter or margarine; 3 stalks celery; 1/2 a large onion; 1 cup vegetable broth; salt, pepper, and thyme to taste.

My vegetable stock had a habanero in it. If you are using non-spicy stock, you could add some heat to the cornbread with jalapenos or cayenne pepper.

How to:

  1. Chop the onions and celery into very small pieces (easy in a food processor).
  2. Sautee them in the butter, first onions then celery. Cook until well done.
  3. Mix gently with the crumbled cornbread.Use a large fork or your hands.
  4. Add enough broth to get the desired consistency. I prefer it to be slightly dry. Mix gently again.
  5. Add salt and pepper, and serve warm.