Posts Tagged 'cornmeal'

Cranberry Corn Muffins

In the interest of cleaning out the freezer in preparation for a great defrosting effort, I have been eating stored food.  I have eaten buffalo pot roast, Moroccan vegetable stew, barley-stuffed cabbage rolls, pork and plantain stew…and did I mention buffalo pot roast?  Sometimes I add more vegetables when I defrost the goodies – but I haven’t been making many new dishes.

Whilst pawing through the freezer door to see if there was viable food there (any sentence that begins with whilst means that one has procrastinated altogether too long in carrying out the task), I came upon yet another bag of frozen cranberries.  I have been craving cornbread for some reason, and I combined my craving with the cranberries and came up with these muffins, which are a combination of several recipes.

Cranberry Corn Muffins

¼ cup egg substitute
¼ cup melted butter
¼ cup applesauce
1½ cups low fat buttermilk
1 Tablespoon grated lemon zest
Juice from one lemon
2/3 cup cornmeal
2 cups all-purpose flour
¾ cup sugar
1½ teaspoons baking powder
½ teaspoon salt
1 cup frozen cranberries, thawed
Turbinado or granulated sugar

Preheat oven to 350. Coat muffin cups with cooking spray.

Whisk together egg substitute, melted butter, applesauce, buttermilk, lemon zest and lemon juice in a large bowl.  In another bowl, stir together cornmeal, flour, sugar, baking soda and salt. Add to egg mixture, stirring only until blended. Fold in cranberries.

Fill the prepared muffin cups 2/3 full and sprinkle tops with sugar. Bake 15-20 minutes, depending on the size of muffin, or until muffins are golden and a wood pick inserted in them comes out dry.

This makes 24 large muffins, or about 40-48 mini-muffins. Large muffins have about 3 grams of fat each, mini-muffins have about 1.5 grams of fat each.

I made mini muffins because they were cute.


Good Lord, I need more comfort food.  It snowed all day. The weather people did not in any way talk about constant snow – just some fluffy little snow showers. I have 5 inches outside my house and it is still snowing.  Remember my truck under 9 feet of snow?  I still have a one foot high icy mound next to the truck – which is now covered with 5 more inches of snow.  But worse yet, it is going to be 1 degree tomorrow night. 1 degree!!! This is unreasonable. They are referring to it as “record cold.”  At least they aren’t calling it unseasonable, although isn’t the season almost spring?


Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. Although called a “bread”, spoonbread is closer in consistency and taste to savory puddings, such as Yorkshire pudding. It is usually served as a side dish with meat dishes.  When my girls were teens, we’d serve it with chicken or leg of lamb, and could easily polish off the whole spoonbread.  I don’t recall there ever being leftovers, but if there are, they reheat nicely in the microwave at half power.


Cooking spray
1 cup cornmeal
1 teaspoon salt
1 Tablespoon butter
1 cup non-fat milk
1 cup egg substitute

Preheat oven to 400 degrees. Spray a 1½  cup casserole with cooking spray.  Bring 2 cups of water to boil in a medium saucepan.  Add the cornmeal and salt to the boiling water in a steady stream, stirring constantly to prevent lumping.  Cook, stirring, for one minute.  Remove from heat and beat in butter, milk, and egg substitute, beat until smooth. Pour into casserole and bake uncovered for 40-50 minutes or until a pick inserted in the center comes out clean.  Makes six servings at about 2 grams of fat/serving.

CONFESSION:  If I was being rational, I would have had a scoop of spoonbread alongside a nice baked chicken breast and maybe some steamed fresh broccoli.  Maybe tomorrow night.  Tonight I am curled up under a down blanket eating a bowl of spoonbread with maple syrup along with a mug of hot apple cider.  Let it snow.



I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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