Saturday, November 20, 2010

A Corn Muffin Recipe

I tried something new the other day -- acorns and maple leaves with a big bowl of soup. Just perfect for the first frosty day of autumn.

My favorite easy cornbread recipe baked up perfectly in the muffin pan I got at Williams-Sonoma. Sometimes "cute" food adds a little something special to a one dish meal like chili or a hearty soup.

This recipe makes corn muffins that are so moist and tasty, no butter is necessary. Of course, that didn't stop me for spreading a little on any way. Best acorns and maple leaves I ever tasted!

Wish I still had some of the delicious Raspberry Pepper Jelly my friend Rodney makes. That would have been wonderful on a-corn muffin too. Rodney, are you reading this?

2 eggs
1/3 cup corn or olive oil
8 oz. sour cream
1 pkg. Jiffy Cornbread Mix

Mix all liquid ingredients; add cornbread mix. Mix well and spoon into mini muffin pans. Bake at 450 degrees for 10 minutes or until golden brown.

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