Best 3 Cauliflower Cornbread Muffins Recipes
**Cauliflower Cornbread Muffins: A Wholesome and Flavorful Twist on a Classic**
Indulge in a delightful culinary creation that seamlessly blends the goodness of cauliflower with the comforting flavors of classic cornbread. These Cauliflower Cornbread Muffins offer a guilt-free indulgence that caters to various dietary preferences, including gluten-free, low-carb, and keto-friendly lifestyles. With a tender, moist crumb and a hint of sweetness, these muffins are elevated by the addition of sweet corn kernels, providing a delightful textural contrast. Accompanying the main recipe are three enticing variations: a savory rendition featuring roasted red peppers, a zesty option bursting with the freshness of chopped jalapeños, and a sweet and tangy delight infused with dried cranberries. Embark on a culinary journey with these delectable Cauliflower Cornbread Muffins, ensuring a satisfying and wholesome experience for every palate.
CORNBREAD MUFFINS WITH CAJUN BUTTER
Steps:
- For the cornbread muffins: Preheat the oven to 425 degrees F. Grease a regular-size muffin tin. Mix the buttermilk, vegetable oil and egg in a bowl. Add the cornmeal mix and salt and stir. The batter should be pourable. Pour the batter into the prepared muffin tin, filling the cups three-quarters full. Bake for 12 to 15 minutes. For the Cajun butter: Mix the butter, brown sugar, chili powder, oregano, cayenne, garlic powder, salt and pepper in a bowl. Spread on the corn muffins.
CORNBREAD MUFFINS
Ubiquitous on southern tables, cornbread is a versatile side dish that can be cut into pieces from a cast-iron skillet or, as done in this recipe, portioned as individual muffins. This recipe by Alexander Smalls, a chef, author, restaurateur and former opera singer, uses finely ground cornmeal and two types of milk to create a savory batter, which also gets a kick from coriander. Fresh corn kernels add texture to the dense quickbread. Serve warm alongside a spread of vegetables or a meat dish, with plenty of butter.
Provided by Korsha Wilson
Categories breads, side dish
Time 25m
Yield 6 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Line 6 cups of a muffin pan with paper liners or coat with nonstick spray.
- In a large bowl, whisk together the cornmeal, flour, brown sugar, coriander, baking powder and salt. Whisk in the milk, buttermilk and oil, then whisk in the eggs until the batter is smooth. Stir in the corn until well combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
- Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes. Serve warm.
CAULIFLOWER CORN SUPREME
My great-aunt gave me the original recipe to be used as a side dish, but I changed it to work as a vegetarian main dish. We enjoy it often with salad and bread.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour, salt, garlic powder and pepper; set aside. In a greased 8-in. square baking dish, layer the cauliflower and onion. Sprinkle with flour mixture. , Top with corn and red pepper. Sprinkle with Parmesan cheese and parsley; dot with butter. Combine milk and wine; pour over vegetables. Sprinkle with cheese. , Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 165 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 502mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein.
Tips:
- For a crispy exterior and a moist interior, make sure to not overmix the batter.
- To achieve a golden brown crust, brush the tops of the muffins with melted butter before baking.
- For added flavor and texture, stir in chopped fresh herbs, shredded cheese, or diced vegetables to the batter.
- For a gluten-free option, use almond flour or coconut flour instead of all-purpose flour.
- To make the muffins ahead of time, prepare the batter and store it in the refrigerator overnight. Bake the muffins in the morning for a quick and easy breakfast or snack.
Conclusion:
Cauliflower cornbread muffins are a delicious and versatile side dish or snack that can be enjoyed by people of all ages. They are a great way to incorporate more vegetables into your diet and can be easily tailored to your own taste preferences. Whether you like them plain or loaded with your favorite mix-ins, these muffins are sure to be a hit.
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