The Big Gay Al's Food Adventures
Inspired by a recent trip to Bodean’s, I wanted to make some cornbread muffins. Now, my usual course of action would be to head to one of many cookbooks or online sources, but this seemed to give results that were unnecessarily complicated. Do you have any idea how many wildly different recipes there are online for cornbread?! It seems there are lots of regional variations and disagreements whether they should be sweet, savoury, with bacon, cheese, chilli or maple syrup – a veritable cornbread minefield!
I just wanted a basic, simple recipe with no added ingredients, not too sweet and versatile enough to be cooked in a skillet, a large pan or as in this case, muffin moulds. I appealed to my online friends, and Marie who is a friend of a friend came to my rescue with a recipe from the southern town of Memphis. At the risk of being controversial, surely cornbread belongs in the south, home of so much good, simple soul food!
The recipe is straightforward, easy, seems reliable and most importantly makes great tasting cornbread muffins. The recipe was supplied with American cup measures that I just can’t get on with so I have adapted it to weights and the proportions still seem right too me. You can add more sugar if you want it a little sweeter, but this is perfect for me.
So here I am pleased to present Memphis Marie’s Cornbread recipe. You will need;
The method is super easy! Mix the dry ingredients together well. Mix the wet ingredients together well. Combine the two well and beat for 1 minute. Pour into greased muffin pans (makes about 12 muffins or 24 mini muffins) and bake in a oven preheated to 190°C.
The cooking time will depend on the size of the baking pan you are using. I made mini muffins and 10 minutes was plenty – they were cooked through and golden on top. Test that they are done using a skewer or baking needle.
These muffins have a beatiful golden colour and a light fluffy texture. Let me know how you get on and thanks Marie!