I have enjoyed this month’s recipe website but have found that most of the recipes (at least so far) are pretty basic, at least in my eyes.
Basic is good for most people, heck the way my schedule has been lately I’ll take as basic as I can get.
But every recipe I have made has felt like it is missing ‘something’ to make it ‘just right.’
Like last week’s Jalapeno Popper Burgers. The burgers themselves had no seasoning, so I had to doctor them up and the original jalapeno filling defiantly benefited from the addition of bacon.
Ahh. Bacon.
Today’s Pesto Cornbread Muffins faced the same problem. Great idea, but the picture and the description of these on the Tablespoon site, showed a dense rather flat muffin.
So I did what I do best, revised the recipe to make a soft pesto-ie cornbread muffin.
One Year Ago: Tropical Sangria
Two Years Ago: Beef ‘n’ Bean Burrito Burgers
Three Years Ago: Silky Mashed Taters with Bacon
Pesto Cornbread Muffins
Printable Version
Prep Time: 10 minutes Cook Time 15 minutes Makes 12 muffins
1 cup cornmeal
1 cup flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
1 egg
1 cup milk
3 tablespoon canola oil
2 tablespoon pesto
2 tablespoon grated parmesan cheese
Preheat oven to 400 degrees F.
Grease muffin tins or fill tins with baking cups.
In a large bowl, whisk together cornmeal, flour, baking powder, sugar and salt.
In a separate bowl, whisk together egg, milk, oil and pesto.
Slowly whisk wet ingredients into dry and mix thoroughly.
Fill tins or cups halfway full with cornbread batter. Sprinkle each muffin with parmesan cheese.
Bake for 12-15 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Allow to cool completely on a cooling rack before eating.
Inspired by Tablespoon
