Perfect Cranberry Muffins

Cranberry Sauce Cornbread Muffins |


  • 1 cup (170g) plain yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 3 Tablespoons sugar
  • 2 cups (490g) buttermilk
  • 2 large eggs
  • 1/2 cup butter


  1. Preheat oven to 425°.
  2. Whisk together first 6 ingredients in a large bowl.
  3. Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined.
  4. Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke.
  5. Add butter, and stir until butter is melted.
  6. Stir melted butter into cornbread batter.
  7. Pour batter into hot skillet.
  8. Spoon batter into 12 muffin cups coated with cooking spray.
  9. Bake for 18 minutes or until muffins spring back when touched lightly in center.
  10. Remove muffins from pan immediately; place on a wire rack.

Cook’s Notes

Experimemt with adding orqmge extract, vanilla extract, substituting brown sugar for granulated sugar, making adjustments to baking powder and baking soda and adding either an extra egg or an egg yolk.


Outback Croutons

Outback Croutons

Make these delicious croutons to add a little crunch to soups or salads.

  • 1 Loaf  Texas Toast Bread
  • 1 lb butter
  • 2½ tablespoons cajun seasoning
  • ½ cup finely chopped garlic
  1. Preheat oven to 350°.
  2. Trim crust from bread slices. Cut bread into bite sized pieces.
  3. Melt butter until it looks like mayo. Do not melt to a liquid. Croutons will NOT turn out.
  4. Add garlic and seasoning to butter and blend well and set aside.
  5. Put bread on a cookie sheet and toast till golden brown. Be sure and let cool completely.
  6. Place butter mixture into a large bowl. Coat bread cubes by stirring gently.
  7. Put croutons back on baking sheet and bake at 350° for 8-10 minutes.
  8. Gently shake the pan to make sure all are browning correctly.

Garlic-Roasted Green Beans with Shallots and Pecans

  • 1 pound. fresh green beans (thin beans preferred, but any type will work)
  • 6 shallots, peeled, and cut into thin slivers
  • 5 large cloves garlic, peeled and cut into thin slices
  • 3 Tablespoons olive oil
  • 1 teaspoon salt
  • fresh ground black pepper
  • ¼ cup flat leaf parsley, very finely chopped
  • ¼ cup pecans, chopped
  • 1 teaspoon lemon zest
  1. Preheat oven to 450 F. Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil.
  2. Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I like to cover the pan with foil, then spray the foil for even easier clean-up.) Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.
  3. While beans cook, toss together chopped parsley, chopped pecans and lemon zest. When beans are done, toss hot beans with parsley/lemon/pecan mixture and serve immediately.