Old Favorites For Baking: Corn Muffins and Bread
A good friend is from the deep South. She loves pickup trucks, country music and above all, good southern cooking. When I stayed at her home, we awoke to her mother cooking up a montage of dishes, eggs, bacon, hash browns, biscuits, the list goes on. I was informed that if I wanted to try a local southern delicacy, we could walk down to the local diner in the center of town. The building looked to me like something out of a movie set. It was rustic; a throwback to the old South. I was assured that the Diner’s appearance had no bearing on the palatability of the food. Before I knew it two of their legendary corn muffins slathered with butter were placed in front of us. Good for breakfast, with soup, or even for a snack, recreating their recipe was a must upon returning home.
Preheat oven to 350 f. In a medium sized mixing bowl, combine the contents of this package with
- 1 Cup Milk
- 1 egg
- 1/4 cup of vegetable oil
Mix well and refrigerate for at least 1 hour. Pour into greased muffin tins or a loaf pan. Bake for 25 to 30 min. or until a cake tester comes out clean and the tops are golden brown. This mix will make approximately 1/2 dozen oversized muffins or one traditional sized loaf.
Ingredients: Corn, Arrowroot and Rice Flours, coarse ground corn meal, baking soda, and kosher salt.
More recipes for this mix:
Photo Credit: Justin Hansen
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