Friday, June 15, 2012

Pesto Cornbreads


Featured Ingredient: Blue Cornmeal














I decided I wasn’t done with my blue cornmeal yet. The blue cornmeal pancakes from my previous post turned out so great, I wanted to use it to whip up another batch of something in the muffin tin. Cornbread and pesto are two marvelous items, so why not pair them together? These are really packed with flavor and make a great accompaniment to a meal or simply something your grab from the fridge for a quick snack. You’ll have leftover spinach pesto, but that is always a good thing. Add it to sandwiches, pasta dishes or try grilling potato chunks in a vegetable basket on the grill and mixing them with the pesto – this is really awesome.

I’d love to giveaway another copy of my cookbook Muffin Tin Chef to fan of the muffin tin. 


I have some additional blue cornmeal in the pantry, so I thought I would turn to my readers for some inspiration. The person who leaves a comment on this blog with the best TWO creative suggestions for ways to use blue cornmeal to make a muffin tin creation will get a copy of my book. I will announce the winner next Tuesday, so check back in if you participated. 

Spinach Pesto Cornbreads
















Pesto: 
2 cups spinach, packed
3 garlic cloves, chopped
1/3 cup walnuts
½ cup grated Parmesan or Parmigiano Reggiano
Juice of ½ lemon
1/4 teaspoon salt
1/3 cup extra virgin olive oil

Place spinach, garlic and walnuts in the bowl of a food processor and pulse a few times until coarsely minced. Add cheese, lemon juice and salt; process until combined. Scrape the sides of the bowl. Through the feed tube add the olive oil while the machine is running until fully combined.

Cornbread: 
1 cup blue cornmeal
1 cup whole wheat pastry flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
3 heaping tablespoons spinach pesto
3 tablespoons extra virgin olive oil

Preheat oven to 350F. In a bowl, mix together cornmeal, flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together eggs, buttermilk, pesto and oil. Stir wet ingredients into dry ingredients. Divide mixture among 12 standard sized muffin cups. Bake for 15 minutes, or until a tester comes out clean. Let cool 5 minutes before unmolding.

2 comments:

  1. Cornbread stuffing/muffin with nuts and craisins, maybe with some mild green chili or jalapeno. Cornbread chili topper minis, with chorizo. Mini souffle/corn pudding savory or sweet. Cupcakes sort of like the Italian polenta cake, maybe with emphasis on lime, or maybe lime glaze or frosting, with agave.Mini pies or quiche, with either a savory or sweet blue corn crust. I can see cheese and chorizo, or orange or lime,or maybe sweet potato, filling.Cheesecakes with blue corn crust, savory or sweet. Can you turn the pan over and make some sort of baked blue corn taco shell cup formed on the back? If they were minis, each one could be filled with dip or salsa. Regular/jumbo muffin size would be nice for individual tostada cups.

    ReplyDelete
  2. Great ideas Susan. Love the idea of tostada cups. Just send me an email with your address and I will get a book sent out.

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