Cornbread Muffins

Thanks Kathy. In my heart, I feel that I am a southern gull. My reality, however, is that I am a northern girl. If Doug was the chef before your NO-style cuisine, I think we've met him. My husband and I will definitely be at D&K's this winter when we're down. We love Nawlin's cuisine :wub: and Grayton Beach too! :wub: :wub: :wub:

Thanks Kathy. In my heart, I feel that I am a southern gull. My reality, however, is that I am a northern girl. If Doug was the chef before your NO-style cuisine, I think we've met him. My husband and I will definitely be at D&K's this winter when we're down. We love Nawlin's cuisine :wub: and Grayton Beach too! :wub: :wub: :wub:

:wub: whitesands....it is what's in the heart that counts!!!!:clap: :clap:

Doug has been cooking on that corner for the past 6 years. We had a D&K's Lil New Orleans Cafe (where Cafe Tango is located) from 1995-1999 with 9 tables that he cooked some of the same cuisine as he is doing now.

But, now you can get both the lunch cuisine (as before) and at dinner the casual fine dining New Orleans Style....with a Grayton Beach Twist!

:welcome: We welcome you to D&K's when you get back to SoWal!!!!

:wave: Kat

YUM...grouper sandwich for lunch and soft shelled crab for dinner :cool: ...CAN'T WAIT! :wub:

The real Southerners are going to mock me for saying it, but for a quick way to satisfy a corn muffin jones, the Jiffy box mixes aren't bad, and are widely available in the Midwest.

A great result of my "fresh corn pudding" recipe request were the many references to cornbread. I remember, as a very young adult, going to a restaurant for my husband's grandpa's birthday, where they served the best cornbread muffins. They were still warm and when you broke them apart and spread them with butter...mmmmm...to die for. We're very, very far up north...totally out of the southern tradition. Does anyone have a recipe for these? Do you have to use a corn "flour"...or can you use corn meal. These were so light and fluffy. Oh, just the memory takes me back...I'd love to serve these at my ribs 'n chicken bbq. Any suggestions?

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In my youth I baked for our local health food store, here's a couple of versions of one of my all time favorite corn meal muffin recipes!
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Quickie Down & Dirty Version

Preheat oven to 375 degrees
3 eggs
1/2 cup oil (your choice)
1 cup sour cream (you can use light, but not fat free)
1 cup cornmeal mix

Beat eggs
Stir in oil & sour cream
Add cornmeal mix. Don't overbeat.
Pour into greased baking dish or muffin pans
Bake 45 mins or until golden

For Gourmet Foodie types

1/4 cup real maple syrup
1/2 cup honey
4 tsp baking powder
1 tsp sea salt
4 eggs
1/2 cup oil (your choice)
2 cups sour cream (light will work, but not fat free)
1-1/2 cups cornmeal
1 cup all purpose flour
2 cups whole wheat pastry flour

Preheat oven to 375
Stir dry ingredients to blend: cornmeal, flour, flour, sea salt, baking powder
Add blended wet ingredients: syrup, honey, eggs, oil, & sour cream
Bake 45 minutes, but watch carefully, ovens vary in temperature, and anything with honey or maple syrup will darken easily.

In season, we add our own fresh grown sweet corn and blueberries. Have fun experimenting. They can be sweet or savory, but always so yummy. And they freeze well!
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'Tis a gift to be simple
'Tis a gift to be free
'Tis a gift to come down where we ought to be

Thanks for all the help. :wub: I think they'll be some good eatin' at the BBQ.

IMHO....Buttermilk is the key ingredient to good cornbread, or cornbread muffins.

I am going to try misplaced recipes above though. How yummy they sound!!!!

YUM, bring on the recipes. I never met a cornbread I didn't like.

Beachmouse, you should be shot. :floor:

The recipe on the package of "Aunt Jemimah's Buttermilk Cornmeal" is a great southern cornbread recipe. My Grandmas always used bacon grease as the oil, and they made some great cornbread. Trying to eat 'mo-better, I use olive oil instead of the bacon grease, and I think the cornbread is just as tasty as my grandmas'. If you like a little sweeter cornbread, add a touch more sugar. Of course, if you want to get a little fancy, add a few kernels of corn or diced Jalape?o peppers into the mix. Good stuff.

The real Southerners are going to mock me for saying it, but for a quick way to satisfy a corn muffin jones, the Jiffy box mixes aren't bad, and are widely available in the Midwest.

Beachmouse: jiffy is great for corn muffins - yes! add some blueberries, and you've got a delicious treat. but, if you are hankering for real cornbread to go with your collards or fried chicken dinner, jiffy will not do at all.

YUM, bring on the recipes. I never met a cornbread I didn't like.

My recipe is on the corn pudding thread. I love it!

Y'all, I need to resurrect this thread because I'm looking for a corn muffin recipe for the slightly sweeter version of traditional cornbread. We have a BBQ hole in the wall here that sells them--they're almost good enough to be dessert--and I want to make them for dinner (er, supper) tonight.
P.S. Please hurry, it is sleeting like a mothergrabber here, and I have to get to the grocery store soon!

Y'all, I need to resurrect this thread because I'm looking for a corn muffin recipe for the slightly sweeter version of traditional cornbread. We have a BBQ hole in the wall here that sells them--they're almost good enough to be dessert--and I want to make them for dinner (er, supper) tonight.
P.S. Please hurry, it is sleeting like a mothergrabber here, and I have to get to the grocery store soon!

I take the recipe off of the side of the Quaker corn meal box and add a little sugar. Brush the tops of the muffins with a little butter right after taking them out of the oven.

pea2thePod, see post #11. It's the best, and just add a bit more sugar. Good stuff.

I like to use Jiffy Mix and add some frozen whole kernal corn. Yum!