Shayna walked into Cancer Wellness with the most beautiful string beans the other day. Oh I am jealous of her green thumb! I missed the gardening gene, so I have to rely on talented folks like Shayna and my local Farmers Market to enjoy summer’s bounty. Here’s an easy, delicious and good-for-you recipe for corn muffins to complete a refreshing salad or veggie dinner. They are made with white or canellini beans – who would have “thunk” it? I had a good recipe from my sister for muffins made with brown rice, so I thought I’d try with white beans. Turns out they give a great texture and taste to the muffins. So for those of you who are eating gluten free, here’s a bread that you can enjoy too.
Gluten Free Corn Bread or Corn Muffins
2 Cups Stone-Ground Yellow or White Cornmeal
1 Tsp Baking Soda
2 ½ Tsp Baking Powder
1 TB Unsalted Butter, softened
1 TB Sugar or 1/2 TB Honey or 1 Tsp Agave Syrup
1 Cup of Mashed White or Cannellini Beans
3 Large Eggs, lightly beaten
2 Cups Light Buttermilk
Step One Preheat the oven to 400F. Combine the cornmeal, salt, baking soda and baking powder and whisk together with a fork.
Step Two In another bowl, combine the butter, mashed beans. Thoroughly stir in eggs and buttermilk, then add the cornmeal mixture and stir until just blended.
Step Three Spoon the batter into a non-stick spray coated skillet or muffin tin and bake in the middle of a preheated 400F oven for 30 – 35 minutes. (20 -25 minutes for muffins.) Test for doneness with a toothpick, when just a few crumbs cling to the toothpick, the cornbread is done. Cool in the pan for 10 minutes, then cut into slices.