Thursday, May 26, 2011

Butter Beans and Sister Corn Muffin

"Sweet Corn Prayer"
      ... at winter's table, may we all,
   think upon, the first green shoots,
   those gone, and those to come."
                --"White Corn Sister"

Sister Corn Muffin is best made when you begin getting fresh peppers from the garden. I grow several different heirloom varieties with different flavors, from sweet to hot. Peppers are also easy to save seed for the next season.


1 cup fresh organic cornmeal
1 cup unbleached bread flour
1 1/2 tsp. baking powder
1 tsp. baking soda
 1 tsp. sea salt 
 1 cup organic frozen corn (thawed)
 Peppers about 3/4 cup Assorted chopped fine (I use one very small jalapeno in the mix)
 2 tbsp. fresh chopped cilantro 
 1/4 cup organic sunflower oil
 1/2 cup monterey jack cheese, shredded
 2 fresh from the hen house eggs
 1 1/2 cup buttermilk (I use organic milk and add lemon juice)
1 big ole tbsp. of raw local honey

Preheat oven to 400 degrees. Makes 18 muffins using cupcake liners. Put all the dry ingredients in a large mixing bowl and whisk it together. Chop your peppers and cilantro and add it to the bowl. Add all the remaining ingredients and stir it all together. Fill your muffin liners about 3/4 full. Bake for about 20 to 25 minutes or until the tops are firm to touch and slightly golden brown. Cool on a wire rack.

My granddaughter helping harvest a bit of cilantro

Butter Beans are a favorite at our house. The best are the ones grown from the garden. Be sure when you purchase any kind of dry beans that you buy organic. Dry beans are so very healthy, but also on the top 10 list of being sprayed with some very bad chemicals. The pesticides can not be washed off because they are throughout the entire bean. I find them organic in the bins at the supermarket. I think they actually taste better as well..


 About  1 lb. of dry beans
1 nice large organic onion chopped
 1 stalk of celery chopped or a good shake of celery seed
 2 heaping tbsp. organic or homemade chicken stock 
With or Without Meat, however for butter beans a ham bone is nice. You could use a small salt pork, ham hocks or bacon if you like. Most of the time, when I make dry beans I do not use any meat.
 Rinse the beans in a colander. I use a large cast iron pot, but just be sure your pot has a heavy bottom. Put the beans in the pot. Chop the onion and celery and put it in the pot. Fill the pot about 3/4 full of water and set it on the burner. Add your chicken stock and turn the burner on high heat, uncovered until it reaches a boil. Then turn the heat to low and cover the pot. I let mine cook for about  3 hours. Check it a few times because you may need to add water to it. Also stir once in awhile. When serving, garnish the top of your bowl with a bit of fresh chopped tomato, cilantro or make some homemade pico.

 Heirloom Christmas Butter Beans from our Fall Garden.

For all butter bean lovers, the Christmas Butter Bean is so wonderful. If your don't grow them, I would recommend finding some from your local farmers market.

Happy Gardening!!


  1. Oh my gosh!!! I've NEVER eaten Butter Beans! I must be missing out!

  2. Hi Toni! Oh my you must try some indeed! They are an old southern favorite ;)

  3. Yummy! I think I know what I want for lunch today!

  4. I love love butter beans! My grandma had to make extra so I wouldn't eat the entire bowl. Those are such a pretty color.

    Take good care,