As promised in my Jambalaya post, here is the Southern Corn Muffins recipe!
Now, I know I usually claim that everything I make is yummy and delicious and amazing, but today I simply cannot.
These muffins were kind of bland (which may not be such a bad thing as my Jambalaya was mucho spicy!).
The bacon fat and corn kernels were a saving grace in these muffins, though not enough to enable them to stand alone.
I utilized the recipe for Southern Corn Bread (pg. 777) from the 1997 Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. I followed it almost exactly, but added frozen corn kernels, and baked in a muffin pan rather than a 9-inch cast iron skillet (which I unfortunately do not own), or a 8 x 8 glass baking pan.
Southern Corn Muffins
Prep: 10 minutes Bake: 15 minutes Yield: 12 muffins
- 1 tablespoon bacon fat
Whisk together thoroughly in a large bowl:
- 1 3/4 cups stone-ground cornmeal
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt (3/4 teaspoon if using buttermilk with salt)
Whisk until foamy in another bowl:
- 2 large eggs
- 2 cups buttermilk
Optional add ins:
- 1 cup frozen corn kernels
- Position a rack in the upper third of the oven. Preheat oven to 450 degrees F.
- Grease muffin pan with bacon fat. Place in oven until the fat smokes.
- Add the wet ingredients to the dry ingredients and whisk until just blended, fold in corn kernels. Pour evenly in to muffin pan.
- Bake until the top is browned and the center feels firm when pressed, about 15 minutes.
- Serve immediately!