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| not my photo, sorry folks. but you get the general idea. |
i probably have at least 5 favorite cornbread recipes (and counting)…one is a crispy, semi-bitter hot water cornbread, one is a fluffy and crispy-brown egg-bread, and 3 are different kinds of corn muffins on the list, one of which i have NO idea how to recreate, but know that i can get from any meat-and-three soul food restaurant in the delta. in fact, i love cornbread so much, that recently, when someone (ahem!) mentioned that i had gotten a little soft around the middle they also suggested i stop eating so much of that very thing. ouch.
irrelevant, I say! since corn muffins go perfectly with chili, and we made chunky chili last night, HOW could we pass up the chance to do a little baking? exactly. we ended up making my aunt mame’s creamed corn muffins and they were the perfect bread to soak up the red, spicy liquid from the stew. perfect, i tell you.
the photos really don’t do the muffins justice, but i still want to share the recipe with you and as you to PROMISE you’ll try them. you’ll never, ever, ever go back to jiffy if you do. promise? ok. here goes!
Mame’s creamed corn muffins
Makes 12 muffins
A note: Now, this recipe MAY have come from someone else, but as far as i’m concerned, my aunt is the brilliant baker who made this perfect cornbread specimen. also, fyi, i’m typing this from the back of an envelope that i keep tucked into my favorite cookbook. my mom used the envelope to jot the recipe down when she called mame to get this, so it may not be exact, but it’s what i use and it works like a charm.
What you need:
1 Cup self rising cornmeal mix
1/2 Cup vegetable oil (specified “wesson” but veg will do)
1 cup sour cream (I’ve also tried greek yogurt and heavy cream, but sour cream is the best)
2 eggs
1 small can creamed corn or 1/2 large can
What to do:
ok, here’s the best part, folks. this is easy. you grease your muffin tins, preheat the oven to 400 degrees, and dump all of these ingredients into a mixing bowl and stir.
once everything is all mixed up and blended, pour it into your muffin tins and bake it for about 18 minutes.
my aunt said that you can freeze them in a plastic bag and reheat them for later if you can’t eat all 12 muffins…but if you can’t eat all 12 muffins, shame on you. (ooooooohhhhh. maybe that’s why my middle is so soft. erg.)
