The Search For The Perfect Corn Bread!

Good evening! I haven’t posted in a few days because, well, life gets busy and there is so much to try and get done all the time. But sorry I’ve been away…. hope you missed me!

Cornbread…. what a wonderful, delicious, incredible thing! It goes with so many meals, and leftovers are amazing buttered and thrown on a grill pan to toast up all pretty with those great grill marks…. dee-lish!

Ok. I’m back! Anyway, since this Yankee learned to cook like a good Southern girl, I have made probably two dozen different cornbread recipes. I like mine sweet and really moist. I know a lot of people like it a bit drier and less sweet. Since I learned to make a big pot of brown beans, my hubby and my mother-in-law prefer the drier, less sweet kind for crumbling into the bowl of beans. I have been told I make incredible beans. I wouldn’t know because I do not like beans. I just make them exactly like Miss Mabel taught me. It’s that gritty texture of the inside of the beans that makes me, well… gag. Texture is why I can’t eat oatmeal, grits, or anything like them. Ok, totally off topic. But it’s true!

So. Slightly dry, less sweet cornbread is great with beans, especially when you put a 12 inch cast iron skillet in the oven to heat with a tablespoon or two of shortening. When it’s melted and nice and hot, you pour the batter into the hot shortening in the pan and put it back in the oven. This totally crisps up the bottom and sides and it becomes a 12 inch circle of amazing.

My sweet/moist recipe can be cooked that way too, and it’s delicious. But, made into muffins to serve with incredible slow cooked BBQ ribs, that is my favorite way. You don’t even need utensils to eat! Sigh. So good. As my granddaughter Nataly would say, “Oh. My. Goodness.”

So, the following is the moist sweet muffin recipe. When you are toasting a leftover muffin for breakfast, and you cut it in half, butter it, and toast it on the grill pan…. well, then you drizzle honey on it. It’s a bit of Heaven with your coffee. F.Y.I.

This recipe makes 24 muffins, which you are going to need if you are cooking up a crockpot full of my spicy BBQ ribs. It will also make a huge skilletful…. or two 12 inch skillets if you don’t have a big 16 inch skillet. It will also be nice to have those grilled leftovers, if you have any!

Whisk together in a large bowl 3C flour, 1-2/3C sugar, 1-2/3C cornmeal, 2T baking powder, and 1t salt. In a medium bowl, whisk together 2C milk, 1C softened shortening, and 4 large eggs. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Beat together with a wooden spoon until just combined, and everything is moistened. Too much mixing will make them tough. Line two 12 cup muffin tins with paper liners. Divide the dough evenly between the 24 cups. They should be a bit over 3/4 full. Bake in a 350 F oven for 25 – 30 minutes. A toothpick test should only show moist crumbs, no wet stuff.

That’s it! Cool in the tins about 10 minutes before serving. Oh these are just so good! My spicy ribs recipe will follow sometime soon. But these muffins are great with stews, soups, chicken… just about anything. Good, good, good!!

Love, Grammy

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