Monday, February 1, 2010

Mini Cheddar Corn Muffins

Corn Muffins and Snow 007

As a transplanted Michigander living in the South, I would never pretend to know better or suggest that I had a better way to make any traditional Southern food including these corn muffins.  However,  I feel perfectly fine making recommendations to everyone else! :)  And my recommendation for some of the tastiest corn muffins you’ll ever eat comes from right here in the Greensboro, NC area.  In the small town of Oak Ridge, which is right next door to the part of Greensboro that I live in, is The Old Mill of Guilford which is a real operating grain grinding mill and has been in operation since 1764.  Check out their website for a bit of their history and to see a list of all of their products. 

If you live in the area, The Old Mill is open 7 days a week from 9:00am to 5:00pm.  I have even seen their mixes at Southern Seasons, in Chapel Hill, NC.  The Old Mill of Guilford is very quaint and it’s the real deal.  A real operating mill that is not polished up to look pretty for the tourists. :) And I mean that in a good way!  And you can order their freshly ground, corn meal, flours, and grits from their website. 

The bag of Corn Muffin Mix that I bought is enough to make 2 batches.  A recipe sheet comes inside each bag and I like to add a big handful of shredded cheddar cheese when I am mixing them up and they come out sweet, moist, and delicious.  Good to eat with a big bowl of soup or Chili.  That is what we have been doing at our house over the last few days.  We are snowed in.  8 plus inches and it’s COLD and the wind is blowing.  Soup and Chili kind of days.

Corn Muffins and Snow 006

Are you a “scratch” corn muffin kind of girl or do use a favorite mix like me?  Do you even make corn bread?  I know real Southern cooks make their corn bread in a black iron skillet.  I haven’t advanced to that stage yet but I’ll bet corn bread prepared that way melts in your mouth.   Until I graduate to that level, I’ll stick with my freshly ground corn muffin mix and my mini muffin pans.   I’ve got a lot to learn.  :)

11 comments:

Stacey said...

Your muffins look delicious!

I was raised in Texas and we make our cornbread in a cast iron pan with bacon drippings. Get your pan really hot in the oven first and melt the bacon grease in it. Then pour the "from scratch" cornbread on top. Oh my!! Make sure you have butter on hand. :)

My husband could live on cornbread.

Laura said...

I love cornbread! I add honey to my mix, cause I like them a little sweet, to go with the spicy chili they will most likely be sitting next to.

I usually make mini-muffins too. My sweet mother-in-law bought me one of those double mini-muffin pans, so I can do 24 at a time. It is the best!

Karen said...

I've made the "Jiffy" mix and the only cornbread I've ever liked is Trish's. Don't know how she makes it, but it is the BEST. (her mom is from the south, so she makes great biscuits, too--another item I don't like, except for hers.) Melts in your mouth. Most of the cornbread in the north is dry and tasteless.

Lisa@Pickles and Cheese said...

I agree Karen, we just didn't grow up eating corn bread in our house or biscuits. We were missing out! Great cornbread and biscuits everywhere in NC!

Thanks for the tip Stacey....cornbread baked in cast iron with bacon drippings...oh my that has got to be good!

And Laura, I like cornbread that is a little bit sweet too. And I love my mini muffin pans!

Cozy Little House said...

Cornbread is practically a staple around here. Grew up eating that with fresh vegetables from our garden. Hoping to do that myself this year.
Brenda

sissie said...

I use Martha White's Cotton Pickin Corn bread mix and add a little extra. I use a muffin tin and when they come out of the oven, I rub the tops with butter. Yum!

Thanks for stopping by my blog.
I love it when you come to visit.

hugs
Sissie

RNSANE said...

I love corn bread of all kinds ( I'm originally a GA girl ). My mother used to make them with cracklings
( pieces of pork rind ) and I have a wonderful recipe for jalapeno corn bread that includes cream corn and cheddar cheese. It's a favorite of everyone who tries it.

Lisa @ akawest said...

I am a backwards type. When we lived in the north, I made from scratch cornbread, and yes, I used a cast iron skillet.
I haven't bought corn meal, or flour since we moved eight months ago. I have been buying Jiffy muffin mix, and we like that fine. The cast iron is all in the garage, waiting who knows what.

Joyce said...

If you like to make these you have to buy the acorn pan at WS and make them in the pan. It is the cutest way to serve them to your guests and everyone will want you to bring them with you to the next event for sure. I am from NY so I never even had a corn muffin until I moved south. I have to confess that I do not even own a cast iron skillet but I do own the WS acorn pan:)
Joyce

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