mom photographer, beet and spinach corn bread,header

Spinach and Beet Cornbread Muffins

I love cornbread, there is no question about it.
Using the little time off from our No.2, who is finally sleeping on her own, IN her own bed, I want to share one of my favorite cornbread recipes EVER.
This can be baked in 9 inch pan

or in muffin forms

For some reason I prefer muffins. I think, it’s because with those muffins I can limit myself more and control myself in eating them all in one sitting. No matter what shape this cornbread has it is still delicious.
The spinach kind has no spinach flavor whatsoever, I would say it’s even sweeter than the one without it, while you can surely taste the beets; not a lot, though.
Ingredients:
1/2 cup butter, softened
1/3 cup sugar
3 eggs
3/4 cup evaporated milk
1/2 cup cornmeal
1 1/3 cup all-purpose flour
1 tsp. salt
3 heaping tsp. baking powder
1/2 cup baby spinach, rinsed*
1 very small beet, steamed
If you want to make JUST spinach or JUST beet cornbread then double the amount of the veggies (1 cup of spinach, and 2 small beets or 1 medium).
Directions:
1. Preheat the oven to 400 F. In a blender, puree the butter, sugar, eggs and evaporated milk for about 30 seconds.
2. In a large bowl, combine the cornmeal, flour, salt, and baking powder.
3. Add the dry mixed ingredients to the blender and blend until just combined.
4. Pour half of the batter out leaving another half in a blender.
5. Add the spinach to the batter left in a blender and blend until the mixture is evenly green and there is no big pieces of spinach left.
6. Pour the batter into muffin forms to about 3/4 full.
7. transfer the remaining batter into the cleaned blender and add cut into small cubes steamed beet. Blend until well incorporated.
8. Transfer the batter to muffin forms.
9. Bake for 25 minutes.
Print the recipe:
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7 thoughts on “Spinach and Beet Cornbread Muffins”

  1. OMG! You’re reading Trail of Crumbs? That’s like my favorite book ever! (I like you more every day!!) Her book encouraged me to write my own story about food—which I’ve been working on for like 2 years and keep getting burned out and stopping! Augh! But I LOVE her story. I can’t believe it. And muffins are great portion control! Great idea!!🙂

    1. this book is AWESOME! Better than “A tiger in the kitchen”, the previous one I was reading. I am somewhere in the middle of it and I like it more, and more with each page.
      You have no idea how many books I’ve started just to abandon it after a few pages. So, don’t you worry and keep writing. One page in a month or something. Take your time. But now you’ve got different things on your mind to be worrying about… So just let that book grow in you while you’re taking care of yourself🙂
      btw, have you read : “Ratio: the simple codes behind the craft of everyday cooking”. Fantastic! I read it now in between “trail of crumbs”🙂

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