Thursday, January 31, 2008

Mini Corn Bread Muffins

Mini anything is perfect for Mikey's little hands and mouth. I love to make these for snacks or as a side to pasta to fill up the adults at the table. My husband, Zack, was brought up eating corn bread. I think that's why Mikey loves it so much. Corn is gluten free so it's good to mix it into the family bread diet. Eating corn gives our stomaches a little rest from the hard work of digesting gluten even if we aren't allergic to it. I made these muffins in about a half an hour during Mikey's nap time.

Thank you to the Bay Areas very own Alice Waters for this delicious recipe. She is doing great things with her foundation to help public schools incorporate healthy food into the curriculum.

From The Art of Simple Food, by Alice Waters. A lovely Christmas gift from my mother-in-law.

Makes one mini muffin tin, but I recommend doubling the recipe; these go fast!

Preheat oven to 425 degrees.

Mix together:
1 cup cornmeal
3/4 cup unbleached all-purpose flour
1 tablespoon refined white sugar (optional)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

Pour into a 2-cup measuring cup:
1 1/4 buttermilk

Whisk in:
1 egg

Mix the wet ingredients with the dry ingredients and add:
4 tablespoons (1/2 stick) butter, melted (optional)

I start by preheating the oven then I get my dry and wet ingredients poured. I put a small knob of butter at the bottom of each muffin hole in the tin and stick the muffin tin in the oven until the butter melts. I don't want the butter to burn. Mix the dry ingredients with the wet ingredients and then add the 1/2 stick of optional butter. I forgot the butter one time and didn't even notice. So, I mark it as optional. Take the muffin tin out of the oven and pour the batter into each muffin hole.

If you don't have buttermilk on hand use any milk that you have but use 1 cup instead 1 1/4 cups. And, instead of 2 teaspoons baking powder and 1/2 teaspoon baking soda, use only 1 tablespoon baking powder.

I have also made these with polenta. Polenta is corn that isn't ground as fine as cornmeal. So, the corn bread was more grainy but still good. In fact, Zack prefers them made with polenta over cornmeal. I like the cornmeal ones better. I think Mikey likes the cornmeal ones better too. Waters uses white flour which I try to avoid and also refined white sugar. I am going to start experimenting with a more healthy version, but until then, enjoy this recipe!


Kate said...

Speaking of Alice Waters, she has a wonderful children's book/cooking book called Fanny at Chez Panisse. It's about her daughter spending time at the restaurant and features a collection of simple recipes.

I'm definitely going to try these muffins! Yum!

Kate said...
This comment has been removed by the author.
lydia said...

These look delicious!

I'm probably preaching to the choir here, but I'd make sure that whatever corn products one uses are organic.

Corn is one crop that is almost guaranteed to be genetically modified. ICK!

Thais said...

Lydia - Thanks for pointing out the health risks with non organic corn. It's much appreciated!

VHM said...

You never said how long to bake them!

Also, when you say one mini muffin sheet, is that the 12-cup or 24-cup sheet?


Spinach and Honey said...

VHM - I used a 24 cup sheet and baked the muffins for 15 minutes. Thanks for calling these missing instructions out. I am sure this info will be helpful for others.

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