So I have that ton of cornmeal sitting around since last week. And this week, being confined to the house by evil Dr. Cold and his friends, sinus infection and throat explosion, I had the spontaneous idea that it may be possible to just replace flour with cornmeal in almost any non-sweet recipe and make it into something that uses up all that cornmeal. Done deal.
I combined several recipes and came up with this one:
Cornmeal muffins with feta cheese and olives:
50 ml olive oil
1 tsp sugar
250 g cornmeal
2 tsp baking powder
250 ml milk
1 tsp oregano
200 g feta cheese
50 g olives
Preheat the oven to 180°C. Actually, you do not need forms for the muffins, as the dough does not run, but keeps its original shape. But I did not know that and used my muffin form. You could also just use 12 normal paper muffin forms on a baking sheet. Or a loaf pan, but then you wouldn't be making muffins any longer, right? So take that paper forms and place them on a sheet. Yes do that now, it gets a bit hectic in the end and you want to be prepared, trust me.
Cut the olives into fine rings and the feta cheese into very small cubes. And if I say SMALL, I say: imagine a doll house for a little girl. Now imagine the doll to invite friends over for cornmeal muffins with feta cheese and olives. She cuts feta cheese into small cubes. THAT is the size you're aiming at.
Now beat the eggs with sugar and olive oil and add the cornmeal mixed with baking powder. You can now also add all the herbs you want - I used oregano and some pepper - and then add all the milk to make a very sticky dough.
Now you have to be quick: add olives and feta cheese and try to distribute everything evenly into the dough so that every muffin has the chance to get at list a bit of both. The dough becomes drier and drier while you keep wondering why it is now so much drier than before. Remember the potatoe pizza dough that refused to stay on the sheet and had fallen in love with your fingers, clinging to them with its life? Same thing. So be quick and do your best to fill the dough evenly into the muffin forms.
Bake for about 20-30 minutes at 180°C.
I admit that the muffins are a bit dry with only themselves, but I could imagine them with a soup or a chili con carne and they would be the cherry on top. Welcome to the world of conrmeal.