Wednesday, June 29, 2011

Double Day Lily, Golden Corn Muffin Recipe

This is a recipe for simply delicious corn muffins. It's adapted from the Farm Journal's Complete Home Baking Book, copyright 1979, the year Bob & I married. My grandmother gave me the cookbook for a gift my first Christmas as a wife. I love that she signed the first page. Unless it's a first edition or valuable collector's book, you should always sign books that you give as gifts. It might bring someone joy to remember you when they open their book, even decades later.

Here's the recipe, right below the photo I took yesterday of a flower that was given to me years ago. When it blooms every summer, I am reminded of the dear lady who gave it to me. Oh, and at the end of this post you'll see a photo of one of our very traditional vegetable plate suppers. (The tiny bit of ham that seasons the beans doesn't count.)

Double Day Lily
Golden Corn Muffins

1 1/2 c. sifted flour
3/4 c. cornmeal
1/2 c. sugar
4 tsp. baking powder
1/2 tsp. baking soda
2 large eggs, slightly beaten
3 tablespoons canola oil
1 c. fat free buttermilk (if using regular milk, omit the baking soda)

With a whisk, stir together the flour, cornmeal, sugar, baking powder (& soda), and salt in a mixing bowl.
Combine remaining ingredients in a smaller bowl and stir to combine.
Pour wet ingredients into dry ingredients and stir just till moistened. Spoon batter into greased muffin pans.
Bake at 400 degrees for 15 minutes or until golden brown. Serve warm, room temperature, or wrap and freeze for later use. Makes 12

Southern Vegetable Plate
With love from me to you...

1 comment:

FarmgirlDeb said...

Wow! That looks DELICIOUS! I love a plate of fresh vegetables for dinner.