Inspiration or food for thought in this case and no pun intended, for the blogs comes from many different sources. My friend, Gail who has been popping up in the blogs lately, is one of those resources. I had strongly suggested she write a blog herself, however, she thought not – so I invited her to be a guest contributor whenever she wished. Well so far although she hasn’t written any of the blogs, she is an endless resource for ideas. Sometimes directly and sometimes by chance and this is one of the latter.
Gail has taken up baking this year and as a good neighbor and friend, I try to be always available be if for taste testing or taking extra goodies off her hands. She showed up last week with a batch of cornbread muffins. Tiny tasty morsels they were too. Just the size where if no one was watching you could pop the whole thing in your mouth. And in mixed company, they provide two or three good bites.
The cornbread muffins were delicately flaky and crumbly and with just the right amount of sugar. This is the kind of cornbread you want to eat for breakfast or with a cup of coffee for a mid-afternoon snack. Like the Mother’s Day cookies, eventually I had to put some in the freezer and you know why!! They kept calling out my name….
Sweet cornbread seems to be more popular in the Northeast than its savory relative, especially in Barbeque Rib restaurants. From what I understand, no self-respecting Southern cook would serve sweet cornbread with barbeque and the logic is correct – you wouldn’t eat a blueberry muffin with a stew so what’s with the sweet bread served alongside a rack of saucy ribs? It’s like the different cornbreads have created yet another Mason-Dixon line!!!
I say decide for yourselves whether you want to join the sweet cornbread lovers or the savory devotees. Following are recipes for both types.
Cornbread Muffins
Gail’s Corn Muffins
3 cups flour, 1 cup sugar, 1 cup medium cornmeal, 2 tablespoons baking powder, 1 1/2 teaspoons salt, 1 1/2 cups milk, 1/2 pound unsalted butter, melted and cooled, 2 extra large eggs. Preheat oven 350 degrees.
Line 12 muffin cups. In bowl of an electric mixer fitted with paddle attachment, mix the flour, sugar, cornmeal, salt. In separate bowl combine milk, butter and eggs. With mixer on lowest speed, add wet ingredients into the dry ones and stir till well blended. Spoon the batter into the cups filling each one to the top. Bake for 30 minutes, until tops are crisp and a toothpick comes out clean. Cool slightly and remove from pan. * recipe from Food Network.com
Southern Style Cornbread
Southern Style Skillet Cornbread
2 cups cornmeal, 1 1/2 cups flour, 2 teaspoons salt, 2 teaspoons baking powder, 1 teaspoon baking soda, 3 eggs beaten, vegetable oil for the skillet, 2 cups milk, 1/4 cup melted butter and some to brush the tops.
Preheat oven to 426 degrees
Put oil or shortening in 10″ iron skillet and place in oven to preheat while making batter. Combine flour, cornmeal, baking powder and soda in bowl. In another bowl, whisk together eggs, milk and eggs. Add to dry ingredients and mix until the consistency is like pancake batter. With heavy oven mitts, remove pan and twirl to coat all sides of skillet. Pour in batter, return to oven and bake for 20-25 minutes until the top is lightly browned and toothpick comes out clean.* Recipe from About.com
Enjoy!
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