I’m from the South. Every day, Mama made cornbread (cornmeal mix, buttermilk, 1egg, drops of water). For years, I didn’t know cornbread other than Mama’s cornbread existed. (I was devastated to find people adding sugar to cornbread!)
Those days are long past, and I seldom make cornbread (even though I DO have my cast iron skillet if needed.) However, taco soup needs cornbread for dippin’.
I’m glad I found the honey corn muffins in one of the Baked boys cookbooks, “Baked Explorations.”
These were made and consumed at My Friend A’s home; so, I only have an iPhone photo.
Notice the course, open texture of the muffins. I used part medium grind cornmeal and part course grind cornmeal to make the honey corn muffins. The muffins boast both texture and flavor.
Warm out of the oven, the honey corn muffins had a slight sweetness; yet, broken and dipped into the soup, they held their shape and soaked in all the flavorful juices.
Thanksgiving is just days away. You need to make these to serve with your leftover turkey – turkey soup.
Honey Corn Muffins
(Adaped from Baked Explorations page 41)
- 2 large eggs
- 1 c buttermilk
- 1/4 c honey
- 4 T butter, melted and cooled slightly
- 1 c medium grind cornmeal
- 1/4 c course grind cornmeal
- 3/4 c all purpose flour
- 1 T baking powder
- 1/4 c light brown sugar
- 2 T granulated sugar
- 1 t salt
- Preheat oven to 400 degrees F
- Grease 12 c muffin pan (these stick to the sides) I didn’t use muffin liners because I wanted a crisp edge all around the muffin.
- In bowl, whisk eggs to break up
- Add buttermilk, honey, and butter to eggs.
- In separate bowl, stir together remaining ingredients
- Pour wet ingredients into dry ingredients and stir only to combine well. Don’t over mix.
- Pour into muffin wells, about 2/3 full
- Bake approximately 15 minutes, until they test done.
- Remove from pan and enjoy!
I’ve never been a fan of the – old-fashioned, gooey in the center, fork tine crossed – peanut butter cookies. These peanut butter cookies, however, are the up-town version of the simple peanut butter cookie my Mom baked.
Crunch and texture is provided from sugar crystals, peanut pieces, and medium grind corn meal. (I would probably use fine grind corn meal in the future.) The recipe below is adapted from the original found here.
Beat together in mixer:
3/4 c. soft butter
1/2 c. fresh ground peanut butter (ground fresh at Whole Foods)
Add and beat until light and fluffy:
3/4 c. light brown sugar
1/2 c. granulated sugar
1 3/4 c. all purpose flour
1/2 c. stoneground cornmeal
1 t. baking powder
1 t. salt
Form cookie dough into small rounds and roll in mixture below:
1/4 c. salted peanuts (I used roasted, unsalted peanuts, and added a pinch of salt)
1/4 c. granulated sugar
process in food processor or small grinder
Place on parchment lined baking sheet; press top of cookie flat.
Bake 10 – 12 minutes in preheated 350 degree oven; cool 2 minutes on baking pan, then transfer to wire rack to cool completely.