My photographer friend, Brandon, says that the best way to photograph food is by a window–in the daytime. Unfortunately, the only time I have to cook these days is the nighttime, after work and in a hurry. As a result, I don’t have any nice photographs to show you of my cornbread muffins because they’re lit by a kitchen light and an unjust shade of yellow. But, I do have a recipe here that’s guaranteed delicious, low-fat, and can be whipped up even if you’re feeling positively narcoleptic after a day’s work.
This recipe comes from the Looney Spoons cookbook, written by domestic celebs and sassy sisters Janet and Greta Podleski. Their series of low-fat cookbooks are veritable blockbusters, and for once, I’m with Heather Reisman on this one: these books are must-reads. I’ve committed a handful of their recipes to memory, including corn bread’s natural mate: Chili Chili Bang Bang vegetarian chili.
A-maize-ing Corn Bread
Makes: About 8 muffins
Cooking time: 30 minutes, 15 minutes prep
- 1 1/4 cups flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 egg
- 1/2 cup low-fat cottage cheese
- 2 tbsp honey
- 2 tbsp butter/margarine, melted
- 1 cup corn
Preheat oven to 375 degrees Celsius.
In a large bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Mix well.
In a medium bowl, combine buttermilk, egg, cottage cheese, honey, butter, and corn. Beat with whisk until blended.
Add corn mixture to flour mixture and stir until dry ingredients are moistened.
Pour into a muffin or bread tin and bake for 30 minutes.
Voila! Serve hot and ruin your diet with lots of BUTTER!