Sweet Pumpkin Cornmeal Mush

Sweet Pumpkin Cornmeal Mush

What the rest of the world calls 'polenta', those of us with a Southern and Midwestern family influence call 'cornmeal mush'. Normally we eat it savory, smothered in butter, salt and often times, cheese.

Wanting to do something a little different, I decided to go sweet, with pumpkin, and the result is velvety and divine. Leave out the very small amount of butter and this can easily go vegan.

Sweet Pumpkin Cornmeal Mush

Sweet Pumpkin Cornmeal Mush
Serves 8
Cooking Time: 20 minutes
Printable Recipe

3 cups water - divided
1 cup pumpkin puree
1 cup finely ground cornmeal
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 Tablespoons unsalted butter
2/3 cup packed brown sugar - divided
1/3 cup chopped pecans

1. Preheat oven to 450 degrees F.
2. Blend together 1 cup water and cornmeal - set aside.
3. Combine 2 cups water and pumpkin puree in a medium saucepan. Bring to a boil and pour in cornmeal slurry, stirring constantly with a wire whisk.
4. Reduce heat to low and continue stirring until thickened, which is almost immediately.
5. Remove from heat and stir in 1/3 cup brown sugar, vanilla, butter and pumpkin pie spice. Blend well.
6. Pour into 8 small (1 1/2 cup capacity) oven-safe bowls.
7. Stir together 1/3 cup brown sugar and pecans. Top each bowl evenly with mixture.
8. Place bowls on a baking sheet and bake for 10 minutes, or until brown sugar is melted and bubbling. Let stand for 5 minutes before serving.

Blueberry Corn Muffins

Blueberry Corn Muffins

This recipe is adapted from the Raspberry Corn Muffins in the Earthbound Farm Organic Cookbook, Food to Live By. Please purchase the book to see that and other wonderful recipes by Myra Goodman.

This makes a moist muffin that is not quite as moist the second day. Either way, they are delicious!

Blueberry Corn Muffins
Makes 18 regular size muffins or 9 larger
Printable Recipe

1 1/2 cups all-purpose flour
1 cup cornmeal - I like regular grind for texture
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
2 large eggs
3/4 cup packed brown sugar
1/2 cup olive oil
1 cup sour milk (1 Tablespoon lemon juice and enough milk to make 1 cup)
1 pint fresh blueberries - washed and dried

Preheat oven to 400 degrees F and place cupcake liners in 18 muffin cups.
Combine flour, cornmeal, baking powder, salt and brown sugar. Blend well. Make a well in the center and add eggs, oil and milk. Stir until there are no more lumps. Add blueberries and fold in. Fill muffin cups 2/3 full and sprinkle with coarse sugar. Bake for 20-25 minutes or until tops of muffins spring back when touched.