I left work a half hour early today to make up for eating lunch at my desk yesterday, so I got to visit the farmers market before catching the bus and still get home at my normal time. I didn’t have much in mind for dinner ideas, but as the night wore on what probably should have been a simple meal became more complicated.
An eggplant, an ear of corn, a red pepper, patty pan squash, the cutest zucchinis, jalapenos and strawberries, all for $7. Score.
While at work pondering dinner and perusing blogs (this is what they pay me to do), I saw Liz’s corn bread at Food Snobbery is My Hobbery. Then I saw a corn muffin (can’t remember where)*** with strawberries in it. Crazy! I wasn’t planninng on buying any more fruit after my binge yesterday, but when I saw those juicy strawberries I couldn’t help it. This is my standard corn bread recipe that I haven’t deviated far from in the past, apart from milk and egg subs, but tonight I went all out and healthified it, lowering both the sugar and the fat. I give you Buttermilk Strawberry Jalapeno Corn Muffins. I was worried all the extras would make the muffins too chunky, but I kept the pieces small and made sure not to put too much in. They actually could’ve used more strawberries. They look darker than normal corn muffins due to the whole wheat flour and molasses, but the taste isn’t heavy or dense at all.
Buttermilk Corn Bread or Muffins
1 1/4 cups cornmeal
1 cup whole wheat pastry flour
2/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1 Tbs lemon juice
scant cup rice or soy milk
1 Tbs flax meal
3 Tbs warm water
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 Tbs molasses
optional additions: 1/2 cup corn kernels, or kernels from one ear of corn
2 small or 1 large jalapeno, seeded and finely diced
a few strawberries, finely diced, or a handful of blueberries
1. Preheat the oven to 425F. Grease a 9-inch round cake pan or 12 muffin tins.
2. Place lemon juice in a 1 cup measure, then fill with milk. Pour in a medium mixing bowl and set aside.
3. Whisk together the flax and water; set aside.
4. In a large mixing bowl combine the cornmeal, flour, sugar, baking soda and salt.
5. Add the flax mixture, applesauce, canola oil and molasses to the milk mixture and whisk.
6. Add the wet mixture to the dry and stir just until combined. Fold in any optional additions. Pour into the cake pan, or by 1/4 cupfuls into the muffin tins. Bake the bread 20-25 minutes or the muffins 15 minutes, until a toothpick comes out clean.
7. Let cool in the pan a few minutes, then move to a wire rack to cool.
Yields: 8-10 bread servings or 12 muffins.
I grilled the eggplant simply with olive oil, salt and pepper. The zucchini and patty pan squash were sauteed with the last of my leeks. I was originally going to toss the red pepper in there too, but decided to get crazy and make a sauce. In the blender went the raw red pepper, the last jalapeno, toasted pine nuts and a bit of soy sauce, balsamic vinegar, water, salt and white pepper. It was pretty good for involving nearly no effort. And I had parsley in the fridge so I went for the garnish. I’m starting to think about meals in restaurant mode more automatically. Whether that’s good or bad, I dunno…
I definitely had another corn muffin as well. I think I’m going to try something new for breakfast in the morning, and if it goes well you’ll see my first blog for a weekday breakfast. I think I’ll set my alarm 15 minutes earlier.
***Edit: The Strawberry Jalapeno Corn Muffin idea came from this blog, originally from Extraveganza which I don’t have yet.