I finally used the corn flour that I bought the other week. I
discovered a cache of split peas I'd forgotten about and it's soup
weather, so I made split pea soup today and served it with Lemony
Cornmeal Muffins. Daughter in Law is gluten intolerant, so I switched
out wheat flour for corn flour.

http://i30.tinypic.com/2qk6tee.jpg


Lemony Cornmeal Muffins
Makes 12 muffins

Ingredients

1 cup corn flour or all purpose
1 cup yellow cornmeal
1/2 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 lemon, zested and juiced (Mine was a Meyer lemon)
1 stick (1/2 cup) butter, melted and cooled
3/4 cup milk
2 large eggs
1 to 3 tablespoons sanding (coarse), raw or granulated sugar (I used
raw sugar)

I also added 1T coarse corn meal, aka: polenta, to get some texture.

paper or foil muffin-cup liners (optional)
If you don't use liners, spray the pan well with cooking spray.


Preparation

Preheat oven to 400° F.

Whisk together flour, cornmeal, granulated sugar, baking powder, salt,
and zest in a large bowl. Whisk together cooled melted butter, milk,
eggs and lemon juice. Stir into flour mixture until just combined.

Bake in middle of oven for 10 minutes, then sprinkle the tops evenly
with sugar. Bake muffins until the tops are golden and a tester comes
out clean, about 7 minutes more. Remove muffins from the pan and cool
on a rack.

Original recipe
Gourmet | July 2000
at
http://www.epicurious.com/recipes/fo...#ixzz0u55ifl2W




--

Forget the health food. I need all the preservatives I can get.

On 7/18/2010 11:29 PM, sf wrote:
>
> I finally used the corn flour that I bought the other week. I
> discovered a cache of split peas I'd forgotten about and it's soup
> weather, so I made split pea soup today and served it with Lemony
> Cornmeal Muffins. Daughter in Law is gluten intolerant, so I switched
> out wheat flour for corn flour.
>
> http://i30.tinypic.com/2qk6tee.jpg
>
>
> Lemony Cornmeal Muffins
> Makes 12 muffins
>
> Ingredients
>
> 1 cup corn flour or all purpose
> 1 cup yellow cornmeal
> 1/2 cup granulated sugar
> 4 teaspoons baking powder
> 1/2 teaspoon salt
> 1 lemon, zested and juiced (Mine was a Meyer lemon)
> 1 stick (1/2 cup) butter, melted and cooled
> 3/4 cup milk
> 2 large eggs
> 1 to 3 tablespoons sanding (coarse), raw or granulated sugar (I used
> raw sugar)
>
> I also added 1T coarse corn meal, aka: polenta, to get some texture.
>
> paper or foil muffin-cup liners (optional)
> If you don't use liners, spray the pan well with cooking spray.
>
>
> Preparation
>
> Preheat oven to 400° F.
>
> Whisk together flour, cornmeal, granulated sugar, baking powder, salt,
> and zest in a large bowl. Whisk together cooled melted butter, milk,
> eggs and lemon juice. Stir into flour mixture until just combined.
>
> Bake in middle of oven for 10 minutes, then sprinkle the tops evenly
> with sugar. Bake muffins until the tops are golden and a tester comes
> out clean, about 7 minutes more. Remove muffins from the pan and cool
> on a rack.
>
> Original recipe
> Gourmet | July 2000
> at
> http://www.epicurious.com/recipes/fo...#ixzz0u55ifl2W
>

Thanks, I am saving this recipe, I can't wait to try it. This is very
close to my cornbread recipe, with some minor changes and without the
lemon zest and juice.

Becca

On Mon, 19 Jul 2010 11:12:36 -0500, Becca > wrote:

> Thanks, I am saving this recipe, I can't wait to try it. This is very
> close to my cornbread recipe, with some minor changes and without the
> lemon zest and juice.

I think cornbread recipes are pretty much standard with some
variations, don't you? Do you usually add that gum stuff to recipes
with cornmeal? I still haven't bought any yet. Still need to build a
gluten free cabinet, but it's nice to have a something right now that
I can make and invite them over for dinner on the spur of the moment.

--

Forget the health food. I need all the preservatives I can get.

On 7/19/2010 1:26 PM, sf wrote:
> On Mon, 19 Jul 2010 11:12:36 -0500, > wrote:
>
>
>> Thanks, I am saving this recipe, I can't wait to try it. This is very
>> close to my cornbread recipe, with some minor changes and without the
>> lemon zest and juice.
>>
> I think cornbread recipes are pretty much standard with some
> variations, don't you? Do you usually add that gum stuff to recipes
> with cornmeal? I still haven't bought any yet. Still need to build a
> gluten free cabinet, but it's nice to have a something right now that
> I can make and invite them over for dinner on the spur of the moment.
>

Not in cornbread, but I use the xanthan gum in pancake batter and in
salad dressings.

Becca

On Mon, 19 Jul 2010 17:17:20 -0500, Becca > wrote:

> On 7/19/2010 1:26 PM, sf wrote:
> > On Mon, 19 Jul 2010 11:12:36 -0500, > wrote:
> >
> >
> >> Thanks, I am saving this recipe, I can't wait to try it. This is very
> >> close to my cornbread recipe, with some minor changes and without the
> >> lemon zest and juice.
> >>
> > I think cornbread recipes are pretty much standard with some
> > variations, don't you? Do you usually add that gum stuff to recipes
> > with cornmeal? I still haven't bought any yet. Still need to build a
> > gluten free cabinet, but it's nice to have a something right now that
> > I can make and invite them over for dinner on the spur of the moment.
> >
>
> Not in cornbread,

Thanks.
> but I use the xanthan gum in pancake batter and in salad dressings.
>
In salad dressing? That's a new thought. Why would you need it in
salad dressing?


--

Forget the health food. I need all the preservatives I can get.

On 7/19/2010 6:16 PM, sf wrote:
>> but I use the xanthan gum in pancake batter and in salad dressings.
> In salad dressing? That's a new thought. Why would you need it in
> salad dressing?
>

If you make an oil & vinegar salad dressing, and you use xanthan gum, it
keeps the oil & vinegar from separating. It will also make a salad
dressing thicker. It takes very little, less than 1/8 teaspoon xanthan
gum for 2 cups of dressing. After it is chilled, it will be thicker.

Becca

On Tue, 20 Jul 2010 15:53:51 -0500, Becca > wrote:

> On 7/19/2010 6:16 PM, sf wrote:
> >> but I use the xanthan gum in pancake batter and in salad dressings.
> > In salad dressing? That's a new thought. Why would you need it in
> > salad dressing?
> >
>
> If you make an oil & vinegar salad dressing, and you use xanthan gum, it
> keeps the oil & vinegar from separating. It will also make a salad
> dressing thicker. It takes very little, less than 1/8 teaspoon xanthan
> gum for 2 cups of dressing. After it is chilled, it will be thicker.
>

Is that the usual thickener in bottled Italian dressing?


--

Forget the health food. I need all the preservatives I can get.

On 7/20/2010 4:32 PM, sf wrote:
> On Tue, 20 Jul 2010 15:53:51 -0500, > wrote:
>
>
>> On 7/19/2010 6:16 PM, sf wrote:
>>
>>>> but I use the xanthan gum in pancake batter and in salad dressings.
>>>>
>>> In salad dressing? That's a new thought. Why would you need it in
>>> salad dressing?
>>>
>>>
>> If you make an oil& vinegar salad dressing, and you use xanthan gum, it
>> keeps the oil& vinegar from separating. It will also make a salad
>> dressing thicker. It takes very little, less than 1/8 teaspoon xanthan
>> gum for 2 cups of dressing. After it is chilled, it will be thicker.
>>
>>
> Is that the usual thickener in bottled Italian dressing?
>

They use either guar gum or xanthan gum. One package of xanthan gum
lasts me for years and years.

Becca