Tag Archives: cornbread

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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KitchenFun

Baked potato-kale soup with sweet cornbread

Our very needy no 2 has reached a point where she doesn’t want to fall asleep or relax without somebody holding her all day long. It got to a point when my back said NO MORE! PLEASE!!!

A few days ago our no 2 was screaming her lungs out while I was trying to ignore her. Our no 1 got upset as well just because no 2 was upset!

Seeing that miserable family portrait my husband digged out an old swing chair.

A day later he went out and bought batteries.

I’m saved!

And finally I have two free hands to write posts and comments 🙂

Yeay!

But I need to be fast, these days. Those quite times do not last long.

So,

I made a soup. I made it twice, so far. It tasted better the first time I made it. I think I overcomplicated it the second time, so I’ll share the simplest recipe.

I am too lazy (or I do not have much time these days) to experiment with cooking kale or spinach so I simply throw it into a jar with a smoothie or soup, blend it all together and call it good food.

That’s exactly what I did with this soup. The only thing you have to really prepare here are the potatoes. The rest of the ingredients don’t have to be cooked at all.

Ingredients:

2 medium red potatoes, baked with skins *

1 3/4 cup warm milk,

4 oz cheddar cheese,

1/4 yellow sweet onion, peeled

2 big leaves kale (about a cup)

salt and pepper to taste

plain yogurt (optional for garnish)

1 Tbsp almonds, chopped (optional for garnish)

 

* this soup taste awesome when it’s made from potatoes cooked on the grill (wrapped in an aluminum foil with some salt and butter and cooked on the grill for about 25-30 minutes).

Directions:

Throw everything to a blender and blend the heck out of it. Garnish with yogurt or almonds and serve.

If you want that soup to be very warm or hot it needs to be transferred to a pot and heated up.

I served it with homemade sweet cornbread. I used this recipe to which I added 1/4 cup chia seeds and 1/4 flax-seed meal.

My husband LOVES  Marie Callender’s cornbread so I was hoping for somehow close final effect but it wasn’t that good. The taste was sweet and pretty comforting, I would say, but the texture was too grainy. I think I used the wrong cornmeal. I’m not sure. I will try to make it again but definitely I’m going to use a different recipe. 

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