Cornmeal Muffins
Moist, fluffy, and easy to make from scratch!
Ingredients:
1 cup cornmeal
1 cup flour
â…“ cup granulated sugar
½ teaspoon salt
4 teaspoons baking powder
1 egg
1 cup milk
¼ cup corn or vegetable oil
Method:
1. Preheat the oven to 400°. Add cornmeal, flour, sugar, salt, and baking powder to a large bowl and whisk to break up any clumps.
2. Combine the egg, milk, and oil in a medium bowl and whisk to combine. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
3. Pour batter into a greased muffin tin, filling each cup about halfway. Bake for 13-17 minutes or until a toothpick stuck in the center comes out mostly clean. Serve warm with butter and apple butter.
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Cornmeal, Parmesan & Thyme Crackers
Crisp and crunchy, these crackers from PCC’s Cooking from Scratch cookbook are delightful served with a schmear of cream cheese on top.
Ingredients:
1 cup medium-grind cornmeal
1 cup all-purpose flour, plus more for dusting
¾ cup warm water
¼ cup shredded Parmesan cheese
3 tablespoons unsalted butter, at room temperature
2 teaspoons kosher salt, divided
Fresh ground black pepper
1 teaspoon fresh thyme leaves, divided
Method:
1. In the work bowl of a food processor, combine the cornmeal, flour, water, Parmesan, 1 teaspoon of the salt, and pepper. Blend until the mixture forms a ball. Remove the ball from the processor and wrap tightly with plastic wrap. Let rest for 30 minutes.
2. Preheat the oven to 400°. Line a rimmed baking sheet with parchment paper. Divide the dough into 4 portions, covering the pieces you are not working with in plastic wrap.
3. Lightly dust a work surface with flour and roll out one piece of dough to ⅛-inch thick. Sprinkle the surface with ¼ of the thyme and ¼ teaspoon of salt. Gently roll the dough to embed the toppings. Cut the crackers into your desired shape and size. (A chef’s knife, pizza cutter or cookie cutters all work well here!) Repeat with the remaining balls of dough.
4. Put the crackers fairly close together, but not touching, on the sheet. Bake until edges turn golden and crisp, 15 to 18 minutes. Cool completely; store in an airtight container at room temperature for up to 2 weeks.
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Lemon-Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
¾ cup crème fraîche or whipped cream
Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.
2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.
3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.
4. To serve, slice cake into wedges and top with your choice of fresh berries and a generous dollop of crème fraîche.
For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.
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Polenta Cake with Italian Prune Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.
Ingredients:
4 Italian prune plums, pitted and cut into wedges
¼ cup packed brown sugar
1 cup all-purpose flour
½ cup polenta or yellow cornmeal
1½ teaspoons baking powder
â…› teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
4 egg yolks, plus 2 full eggs
1 teaspoon finely grated lemon or orange peel
1 teaspoon vanilla
Crème fraîche for serving (optional)
Method:
1. Preheat oven to 350°. Lightly grease and flour bottom and sides of a 9-inch springform pan; line bottom with a 9-inch circle of parchment paper. Arrange plums on parchment in pan. Sprinkle brown sugar over the plums. Set aside.
2. In a small bowl combine flour, cornmeal, baking powder, and salt; set aside.
3. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until light. Add egg yolks and eggs, 1 at a time, beating after each addition. Add lemon peel and vanilla; beat until combined. Beat in the flour mixture. Spoon batter over plums in pan and spread evenly.
4. Bake about 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool cake completely. Invert cake onto serving platter; remove bottom of pan and parchment. If desired, serve with crème fraîche.
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Summer Squash Butter
This simple spread is amazing slathered on freshly-toasted whole grain bread—or this week’s muffins!
Ingredients:
2 pounds summer squash
¼ cup olive oil or butter
2 minced shallots, garlic cloves or a combination of both
Sea salt and fresh ground pepper
Method:
1. Coarsely grate the squash. Let it drain in a colander for 3 to 4 minutes.
2. In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly. Add the squash and toss. Cook and stir over medium to medium-high heat until the squash reaches a spreadable consistency, about 15 minutes. Allow to cool to room temperature before serving.
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Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.