Buttermilk Cornbread

We LOVE this recipe! I recently made it for a BBQ and it was very well received. It will make your house smell unbelievable, and best of all it's super easy! Although I've changed it up a bit from the original recipe, I like to give credit where credit is due, so I've included the original link. It's a great site.

Buttermilk Cornbread

(adapted from this recipe)

I make this with Scott’s Favorite Chili and eat the leftovers with my coffee the next morning. This recipe is sweet and moist...goes great with BBQ too.

Preheat Oven: 400 degrees

Ingredients:

1 cup stone ground cornmeal

1 cup flour

1/2 cup sugar

3 teaspoons baking powder

1/2 cup salted butter (melted, but not hot)

2/3 cup buttermilk (lowfat works just fine)

2 eggs

spray oil (I like Pam olive oil spray)

Directions:

1. Preheat oven to 400 degrees. Spray a pie plate with Pam olive oil spray. Cut a circle out of parchment or wax paper and line bottom of plate.

2. In a medium bowl, whisk cornmeal, flour, sugar, and baking powder.

3. Pour in butter, buttermilk, and eggs, mix well.

4. Pour thick mixture into prepared pie plate.

5. Cook for about 20 minutes or until edges are slightly brown and center springs back when touched.

Notes/Thoughts

*I almost always use Land O Lakes Sweet Cream Salted butter, so I frequently leave salt out of recipes. I also don't like oil in my baked goods, so I substitute butter.

*I promise this recipe won't disappoint, and can be used in so many ways.

Scott's Favorite Chili and Buttermilk Cornbread

This is what we are having for dinner tonight. It might be Scott's favorite dinner (and there's plenty for leftovers for tomorrow's lunch) I've included where I found the original recipe that inspired me, but have changed them up enough to call them "adapted". Still like to give credit where credit is due.

Scott’s Favorite Chili

(adapted from this recipe)

This is one of Scott’s favorite meals. I pair it with cornbread (see recipe HERE), rice and a taco blend cheese. Layer the rice, cornbread, chili and cheese for a hearty meal. See notes/thoughts for a few tips.

Total Cooking Time: about 2 hours

Ingredients:

2 pounds 99% fat free ground turkey

1 box (32 oz) Pacific Beef Broth (I end up using 1/2 to 2/3 of it...freeze the rest)

2 cans or (16 oz total) tomato sauce (I use whatever I have on hand)

Batch One:

1 tablespoon onion powder

2 tablespoon garlic powder

1/2 teaspoon Kosher salt

1/4 teaspoon ground black pepper

Batch Two:

5 tablespoons red chili powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

2 teaspoons ground cumin

1/4 teaspoon brown sugar

Batch Three:

1/8 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 teaspoons chili powder

1 teaspoon ground cumin

Directions:

(If you have all of your spices sitting out and a measuring spoon, it is super easy!)

1. In a large heavy pot, lightly brown ground turkey (use a dash of olive oil if needed to avoid sticking).

2. Add tomato sauce and beef broth, mix well, chopping up meat into small pieces with a wooden spoon. Bring to a slight boil, then turn down low.

3. Simmer, uncovered for one hour, stirring occasionally.

4. Add all ingredients from Batch One, stir and simmer for 30 minutes (I cover at this point).

5. Add all ingredients from Batch Two. Stir frequently for the next 20 mintues.

6. Add all ingredients from Batch Three, stir and cook for another 10 minutes.

7. Take off the heat....you are done!

Notes/Thoughts:

*This chili is really good, spicy but not too hot.

*I like Pacific brand broth because it doesn’t contain MSG. I pour about 1/2 to 2/3 of the box in. If my ground turkey looks dry after an hour, I pour a bit more in.

*If you look at the original recipe, I’ve changed it up a bit, but feel free to add/delete spices or ingredients....my goal was no MSG, low fat, tasty.

*Don’t be intimidated by all the spices....just set them out, post the recipe on the fridge. It takes 10 seconds to measure and dump the batches in.

*The three batches really build flavor!

*Try the cornbread with it....it’s outstanding!

*This makes a lot...good for lunch the next day.

*If it gets too dry during cooking, just gradually add in a bit more broth.

Good Morning Muffins

I recently gutted my kitchen. Pulled everything out of every cabinet and drawer....re-evaluated where things should go, edited, purged and put things back where they made better sense. Thinking about what we used regularly and what cabinets and drawers were easy to access for my little ones were key. Seeing what had expired long ago made me realize how wasteful and unorganized I've been. It was a for-sure eye opener. The result is a much edited kitchen, organized cabinets and a desire to meal-plan and cook healthier (and more often) for my family. My hope is to start recording my meal plans, referencing where I find my recipes and to keep notes on my thoughts as I cook. Without further ado.....here is a much requested recipe:

Good Morning Muffins

*requested by my husband

{Our favorite Kashi waffles are no longer available, so this is a blueberry muffin recipe that I changed up a bit for a new healthy breakfast staple.}

Preheat oven: 400 degrees

Cook for: 20-25 minutes

Yields: 12-15 muffins

Ingredients:

1 1/2 cups whole wheat flour

3/4 cup sugar

2 tsp baking powder

1/3 cup salted butter (softened)

1 egg

1/3 cup milk

1 cup blueberries (or anything else you might like!)

handful of mini-chocolate chips

Topping Ingredients:

1/3 cup sugar

1/3 cup whole wheat flour

1/4 cup salted butter (softened)

1 1/2 tsp cinnamon

(handful of crushed roasted almonds)

Directions:

1. Whisk wwflour, sugar and baking powder in a medium bowl.

2. Stir in butter, egg and milk. Should be nice and thick.

3. Fold in blueberries and chocolate chips.

4. Line muffin tins with paper cups, and fill about 3/4 full. (a bit fuller to make 12, less to make about 15)

5. In same bowl (now empty) mix topping ingredients well. (I make it without the almonds first so I can set a few aside for my littlest guy!)

6. Bake on 400 degrees for 20-25 minutes.

Notes/Thoughts:

*My attempt here was to use whole ingredients and add fiber and antioxidants. Each muffin has about 5+ grams of fiber.

*You can easily substitute the blueberries and chocolate chips for whatever else you like.

*I like King Arthur wwflour, Wyman's frozen Wild Blueberries, Land O Lakes Sweet Cream Salted butter, Nestle Chocolate Chips.

*Once cooled, place on a plate and cover with foil so they don't get soggy.

*They were a hit with everyone in our family. Little man is 16 months old so I left out the almonds on a few for him. Breakfast for 2 mornings for our family of 4.