After reading Jamie’s intro to this recipe I have my own corn muffin story to tell. When I was younger I would often go to work with my Mom. When I would get hungry my Mom would let me go down to the café that was in the building and get a snack. Well Im sure you figured, I would always get a corn muffin, cut in half and toasted, with a side of butter. It warmed me from the inside out, so good!
So when it came time to do this recipe, I decided to turn it into cornbread muffins! Our annual family Purim Seuda was around the corner, I figured that individual mini muffins would be an easier side then just making a big dish of it. I adjusted the cook time to 15 minutes, down from the original 25. And they came out perfectly!
Easy Scallion Cornbread page 112
DRESS IT UP Pretty Cornbread
When the first batch came out of the oven, I couldn’t help myself from diving in. Out came the margarine (had no butter), sliced one in half and devoured it! After eating two or three of them, I stopped to take the picture. The muffins were soft, with a tiny bite from the cornmeal- and oh so delicious.
The one complaint I have is that this recipe only made about 22 muffins. Hubs and I ate so many that I had to make 2 more batches to bring to the seuda! I didn’t mind, this is a labor of love. Everyone loved the muffins! A few people even asked for the recipe! Gee I wonder where I got it from ☺
Leave a Reply