Warning: The recipe you are about to read is NOT a healthy recipe. It is, however, a good recipe to take to an annual event, like a family reunion being attended by dozens of southern women who have been turning out delicious home-cooked meals for the past 60-70 (or more) years.
With this year’s family reunion being held
out in the middle of nowhere in a rural setting, I needed something easily portable that didn’t require refrigeration. I also needed it to supply a few dozen servings, but to be budget friendly. When Roxie mentioned a couple weeks ago that she had taken corn mini-muffins to a party, I decided to follow her lead. Shortly thereafter, I found this recipe for Easy Speedy Corn Muffins. No, they’re not the healthiest version of corn muffins I could find, but for an annual event, they’d do just fine, especially if I made them as mini-muffins.
Ignore my salad and peach (tonight’s dinner) and focus on the cute little muffin gems. Memaw told my cousin that she’d never had a corn muffin so moist and tasty–and this was before she knew I’d made them! *preens* Several people asked for the recipe, of course, which was totally embarrassing since it’s so easy. I’ll share it here, or you can go to the original (linked above) and read the reviews, commentary, and adjustments made from other “cooks”.
* 2 eggs
* 1 (15 ounce) can cream-style corn
* 1 tablespoon packed brown sugar (I didn’t pack it, and they were fine)
* 2 (8.5 ounce) packages dry corn muffin mix (I used Jiffy)
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups. (I used Pam and mini-muffin tins.)
2. Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.
3. Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.
And that is it! This resulted in 42 mini-muffins. I also made a half batch that yielded an even two dozen. (Some of those were especially “mini”, and I kept those for experimenting with freezing. And for dinner tonight. ) I have no idea of the nutritional values, and I suspect I’m better off not knowing. I did enjoy them enough that I’ll be seeking out healthier alternatives so that I can have them more often. I’ll probably start by seeking out a healthier muffin mix and then move up to something like this recipe.
But not for several weeks. My father reminded me (as if I needed it) that this weekend is Father’s Day, and immediately followed up with an announcement that he is out of his freezer stash of the sausage balls I made him last fall. Do you think he was hinting? So this week’s baking will be a Father’s Day gift.
Today we celebrated Memaw’s birthday (her 91st!). I gave her a book she mentioned last week, which she appreciated, but she also let me know that she had room in her freezer for some of these corn muffins. So maybe I’ll make up a batch while I’m making my Dad’s gift. When someone’s in her 90s, you don’t want to put things off.
But then I’m hanging up my apron for a while. It’s too hot to bake!