Friday, July 13, 2007
Recipe Found - Three Different Tried and True Corn Muffin Recipes
Great big thanks to Sue, who always sends in such wonderful recipes when any other reader requests them. Here's an email she sent me, with her three favorite 'tried and true' corn muffin recipes...
Hi Christina:Regarding your request for a corn muffin recipe and favorite dish to serve them with, I alternate the following 3 Southern recipes and I have no special dish that I eat them with. When these muffins come out of the over, I spread honey or butter on them and enjoy their delicious taste. Because I live alone, I will freeze whatever is left over or give them to my kids and their family and my friends.
Recipe #1. CORNY CORN MUFFINS
INGREDIENTS: 1 cup self-rising cornmeal mix, 3/4 cup self-rising flour, 1/2 cup vegetable oil, 1 cup white creamed corn (fresh if possible or frozen), 2 eggs, 1 cup sour cream, 2 tbsp's. sugar.
DIRECTIONS: Preheat oven to 375° and grease a 12-cup muffin tin. (If you like a crispy edge around your muffins, preheat the tin in the oven until the grease is very hot). Combine all ingredients and stir until moistened. Fill the muffin cups with batter and bake for 20 minutes or until golden brown.
YIELDS: 12 muffins.
Recipe #2. CORN MUFFINS
INGREDIENTS: 3/4 cup cornmeal, 1/2 tsp. salt, 3/4 cup boiling water, 1/2 cup milk, 2 eggs beaten, 1 tsp. baking powder, 2 tbsp's. butter melted.
DIRECTIONS: Preheat the oven to 425°F. Sift the cornmeal and salt into a small bowl. Pour in the boiling water and mix well. Add the milk and mix well. Stir in the beaten eggs, baking powder and butter and mix well. Spoon into eight large, nonstick muffin cups. Bake for 20 to 25 minutes or until brown.
YIELDS: 8 servings.
Recipe #3. CORN BREAD or CORN MUFFINS
INGREDIENTS: 2 cups self-rising cornmeal, 1 egg, 1/2 cup buttermilk, 1 tbsp. granulated sugar, 1/4 cup (1/2 stick) butter or margarine softened.DIRECTIONS: Preheat the oven to 350°. In a large mixing bowl, combine the cornmeal, egg, buttermilk, sugar and butter. Mix with whisk
DO NOT BEAT.
FOR CORN BREAD: Pour the batter into a 9 x 12-inch pan coated with shortening or nonstick spray. A prepared iron skillet can be used.
FOR MUFFINS: Pour into 12 to 15 greased or paper-lined muffin cups.
FOR STICKS: Pour into a corn-stick pan coated with shortening or a nonstick spray. Bake for 15 to 18 minutes or until golden brown. Remove from the oven and brush with melted butter. Cut the corn bread into squares OR remove the muffins or sticks from the pan. Serve hot.
MAKES: About 24 servings.
You can get cast iron corn muffin stick pans - that look like miniature cobs of corn. Such a cute way to serve your corn muffins, and as with all cast iron - the stuff lasts FOREVER if you take care of it properly!Labels: baking extracts, cast iron, cooking with cast iron, corn muffins, recipe requests, recipes lost and found, side dishes
Posted by HappySlob ::
8:11 AM ::
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Sunday, February 04, 2007
Seasoning Cast Iron Pans with Bacon Fat
I love to find old skillets anywhere no matter what kind of shape they are in. Trust me, some have seen better days! No matter what, I have been able to salvage each one of them. I know that one day my kids will move out and take every thing that isn't nailed down, including my skillets. So I have them stockpiled.
All I do to season them is.....clean them really well with an SOS pad, dry them on a low stove burner and when I want to season them, I just make some bacon! That's it, the mystery is solved. Bacon. My dad has a fit everytime Mom washes his "seasoned" skillet. A pound of bacon later, it's as good as used! (Who would want it new?) It's not necessary to use soap to wash them after that, all you need to do is wipe it out with a paper towel and it's good for next time. It's just like using Pampered Chef stonewear. Don't wash it when a wipe will do, right?
Hint Submitted by Becky - thanks for all the readers' tips on how to season cast iron skillets! Labels: bacon, cast iron, cooking with cast iron, how to, readers tips, season
Posted by HappySlob ::
9:59 AM ::
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How to Season a Cast Iron pan - More Readers Tips
Submitted by Ruth W.
The first time you season the pan, you should coat it lightly with cooking oil inside and out and bake in a 250 degree oven for 1/2 hour.
To maintain the cast iron cookware, never, never, never soak it in water. What I do is dip a bit of dishwater into the pan and scrub out the inside, then rinse well. Then I put it on the stove on medium heat for 5 minutes. This is enough to dry the pan and open its pores. Then put about a tablespoon of oil into the pan and with a double paper towel spread it around the bottom of the pan and up the sides. Let it cool on the stovetop, then put it away. As long as you haven't soaked the pan in water, I never bother with the outside unless something has spilled over. I have used my cast iron for years, and it is better than teflon if you keep it seasoned.
Happy cooking!Labels: cast iron, cooking with cast iron, how to, oil, season, skillets
Posted by HappySlob ::
9:57 AM ::
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