When Sam and I went on our field trip to Baker Beach, we stopped at Hard Knox Cafe, a Southern-style restaurant, for lunch before walking to the beach. Of course we compared everything to the “real” thing, and it wasn’t half bad! The sweet tea passed the test, even if I didn’t think the blackened catfish was as good as Little Dooey’s in MS. One thing they got 100% right, though, was the corn bread! I love the sweet kind that they served before the meal came. Just like home!
After our beach trip, I had a hankering for the sweet cord bread muffins we ate at Hard Knox Cafe. So I bought some corn meal and made some mini muffins, using the recipe straight off the box.
Sweet Corn Muffins
1 1/2 cup all-purpose flour
2/3 cup granulated sugar
1/2 cup yellow corn meal
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cup milk
2 eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter, melted
- Pre-heat oven to 350 degrees F. Grease or paper-line muffin cups.
- Combine flour, sugar, corn meal, baking powder, and salt in a medium bowl. Combine mlk, eggs, vegetable oil, and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into muffins cups 2/3 full.
- Bake 18-20 minutes (I checked at 15 because I was making mini muffins).
Yields: 18-20 muffins
Great results! Next time, I’ll probably half the recipe–this yielded 24 mini muffins plus six regular muffins–every muffin tin I own!