Corn muffins are a very versatile side, pair them with soups, stews, poultry, fish, anything goes! A true Southerner always has a go-to recipe for corn muffins. I call these the “short-cut to cornbread”, not to mention that it comes in per-person portions, that way you don’t eat too much! If you want them moist, add sour cream or a can of creamed corn. For more flavor, add bits of apple or applesauce, or you could make Southwestern cornbread with corn and peppers. But if you’re a simple kind of person, leave them as they are! This episode of Delicious Food 101 features The Chef and El Gastronomo.

The Chef: “I see that I have not featured you in a recipe for quite some time, we shall remedy that situation immediately. Your opinions on Corn Muffins?” El Gastronomo: “I don’t know how to make cornbread.” The Chef: “Yes we know, the recipe?” El Gastronomo: “Oh yes, those were delicious (he ate two).”

The Ingredients: 1 1/2 to 2 cups of Yellow Cornmeal mix, 1 cup of buttermilk (milk and vinegar), 1/4 to 1/2 tsp. salt, 1/4 cup vegetable oil.

Preheat your oven to 350 degrees. Combine all of the ingredients, mixing well. Line your standard muffin pan with muffin liners, spoon the batter evenly into each one or use an ice cream scoop. Bake for twenty minutes or until an inserted toothpick comes out clean.

I know that you’ll never be able to tell that these are half-eaten.;)

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