Cornbread is such a classic.
It’s a type of quick bread, which means it can be made quickly, without using yeast.
Since there’s no yeast, cornbread doesn’t have to be kneaded or set aside to rise. Yay!
Instead of yeasts, quick breads simply use baking soda or baking powder as a leavener.
When the baking soda (which is basic) comes into contact with an acid, like buttermilk or cream of tartar, it bubbles and creates carbon dioxide gas that leavens the quick bread.
Baking powder, which is sometimes used instead of baking soda, was created to make leavening even easier. It contains baking soda plus a powdered acid, so you don’t have to add any acids to your recipe 🙂
Cornbread follows the same basic recipe as other quick breads, except part of the flour is replaced by cornmeal.
If you use yellow cornmeal, you’ll have a nice golden yellow cornbread, and if you use a white cornmeal, your final product will be much lighter.
(I used yellow cornmeal in this recipe).
There are tons of delicious add-in options, like fresh corn kernels, jalapeños, or even cheese.
But since I don’t have a cornbread recipe on the blog yet, I decided to go with a basic buttermilk recipe. It’s so yum!
Rather than bake the cornbread in an 8×8 dish as per usual, I went rogue and made cornbread muffins.
I know, it’s pretty genius.
They cook more quickly, and are already pre-portioned into 12 muffins for everyone at the table to enjoy.
In fact, I liked the muffins so much, I may never go back to making traditional cornbread again!
Top with schmear of butter, and these babies are divine.
And they go really well with chili… (hint hint, recipe coming soon!!)
- 1/2 cup unsalted butter, melted, plus extra butter or oil for greasing muffin tin
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1/2 teaspoon salt
Preheat the oven to 375 degrees Fahrenheit. Grease a 12-muffin muffin tin with butter or oil to prevent the cornbread from sticking, and set aside.
Place the melted butter and sugar in a large mixing bowl, and beat together with a whisk until smooth. Add the eggs and buttermilk and whisk to combine.
In a medium bowl, mix together the baking soda, cornmeal, flour, and salt until evenly combined.
Gradually add the dry ingredients into the bowl with the wet ingredients, and stir until just combined and most of the lumps are gone. Don’t over-stir, or the cornbread could become tough due to over-developed gluten.
Divide the batter between the wells of the muffin tin and bake in the oven for about 15-20 minutes, or until the edges are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let cook slightly. Run a knife around the edges of the muffins if they’re sticking, and carefully remove from the muffin tin. Enjoy!
The muffins will keep for a few days at room temperature, a week in the refrigerator, or a few months in the freezer.
This is a giant bowl of everything delicious.
- Nutty farro
- Sweet and tender caramelized red onions
- Creamy butternut squash
- Sweet-tart cranberries
- Salty pepitas and sunflower seeds
- Shaved brussels sprouts, cabbage, and kale
- All tossed with a decadent brown butter sage sauce
It takes the salty-sweet-creamy-savory thing to a whole other level.
Side Note: I sort of cheated with this recipe.
I was perusing Trader Joes, throwing random ingredients into my cart, when this recipe came together in my head.
So, I took some short cuts that I could only find at Trader Joes.
Rather than using regular dried farro, which takes about an hour to cook, I picked up Trader Joe’s quick-cooking farro that’s done in 12 minutes.
Instead of shredding my own brussels sprouts, kale, and cabbage, I picked up a bag of Trader Joe’s Cruciferous Crunch Collection.
And it made my life a whole lot easier.
All I really had to do was roast the squash and onions, quickly boil and drain the farro, brown the butter and sage (it takes like 3 minutes), and toss everything together!
Easy peasy lemon squeezy.
But anyways, this recipe is bomb. Each bite is so darn flavorful I can’t even stand it.
The brown butter sauce with little crispy pieces of fried sage… gah… so yum.
I didn’t have any fresh parmesan on hand, but I bet adding some fresh shaves of parm over the top would make it even better.
This would make a great side for Thanksgiving or another family gathering.
It makes A LOT! So feel free to freeze the leftovers for a rainy day.
You could totally top a bowl of this with a fried egg and call it a day. Perfect for brunch or dinner.
- 1/2 large butternut squash, peeled and cut into 1/2 inch cubes (about 4 cups)
- 3 small red onions, peeled, halved, and cut into 3/4 inch slices
- Drizzle of olive oil
- Kosher salt & cracked black pepper, to taste
- 3 cups quick-cooking farro (or regular farro)
- 1/3 cup roasted & salted sunflower seeds
- 1/3 cup roasted & salted pepitas
- 1 cup dried cranberries
- 1 (10 oz) bag Trader Joe’s Cruciferous Crunch Collection (or 10 oz blend of shaved brussels sprouts, kale, green, and purple cabbage)
- 1 stick (8 tablespoons) salted butter
- 20 fresh sage leaves
- Juice of 1 lemon
- Optional: 1 cup fresh shavings of Parmesan cheese
Preheat the oven to 400 degrees Fahrenheit.
Place the cubed butternut squash on one large baking sheet, and the sliced red onions on another. Drizzle both with olive oil & season with a generous sprinkle of kosher salt and freshly cracked black pepper. Use your hands to toss the veggies to evenly coat with oil and seasonings.
When the oven is done preheating, add the tray of butternut squash and the tray of onions to the oven. Cook for about 45 minutes, stirring occasionally for even browning. The squash is done when it is fork-tender and lightly browned, and the onions are done when they are nicely caramelized and tender.
Meanwhile, bring a large pot of salted water to a boil. Add the farro & cook according to package instructions (either 12 minutes for quick cooking, or about 1 hour for regular farro).
When the farro is tender, drain & place in a large serving bowl.
When the squash and onions are done cooking, transfer to the large bowl with the farro. Toss to combine. Add the sunflower seeds, pepitas, cranberries, and cruciferous veggies, and toss again to combine.
In a small skillet, melt the butter over medium heat. Add the sage leaves and cook, stirring continuously, until the melted butter is golden brown (but not burned). Turn off the heat & add the juice of 1 lemon. Stir, then pour over the farro salad. Toss to combine and serve right away, topped with freshly shaved Parmesan cheese if you want!
Soooo…. I am on a hardcore mushroom kick.
Literally any time there is a menu item with mushrooms in it, I order it. Hands down. I just can’t get enough!
Clearly, the next logical step was to create an easy mushroom recipe I could whip up at home any time a craving hit.
A carton of sliced button mushrooms, browned shallots, a pat of rich salty butter, fresh parsley, and hit of white wine = a pan full of delectable earthy goodness.
So simple. But so good.
This recipe takes just a few minutes to whip up. Perfect for a weeknight.
The mushrooms pair perfectly with Classic Roasted Chicken or other simple sides like roasted broccolini, mashed potatoes, or simple side salad.
P.S. – Think you don’t like mushrooms?
You might want to think again.
The secret to perfectly golden (not rubbery) mushrooms is to RESIST MOVING THEM early on in the cooking process.
Let them sit for a few minutes in the pan, undisturbed, so they can form a beautiful golden crust.
That’s the key.
And if you accidentally stir too soon, don’t freak out. Just let them sit for awhile in their new positions until they brown on that side. It should take less time than before, since some of the water from the mushrooms will have evaporated already.
Mmmmmm. How good do those look??
Try the recipe yourself!
- 2 tablespoons olive oil
- 1 lb sliced white button mushrooms
- fresh ground salt & pepper
- 2 tablespoons salted butter, pasture raised preferred
- 2 medium shallots, minced
- 1/3 cup dry white wine
- 1/3 cup minced curly parsley
In a large skillet, heat the olive oil over medium-high heat until shimmery. Add the shallots to the pan & cook for a few minutes, stirring occasionally, until the shallots start to soften.
Add the butter & mushrooms to the pan. Stir to melt the butter & coat the mushrooms, and shake the pan lightly to distribute the mushrooms into an even layer.
Season the mushrooms with a few cracks of freshly ground salt & pepper. Let the mushrooms cook, without stirring, for about 5 minutes, until the liquid releases from the mushrooms and cooks off, and they start to get nice and golden brown.
Stir, and continue to cook for a few more minutes until the mushrooms are beautifully golden brown all over.
Add the white wine to the pan and stir to deglaze and bring up any yummy brown bits attached to the bottom. Add the fresh parsley, stir, and cook for a minute or so until the liquid has reduced to a sauce that just lightly glazes the mushrooms.
Taste & season with more salt and pepper as needed, then serve.