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I can’t remember a meal when I was little that didn’t have bread figured into it somewhere. There were biscuits, hot from the oven. And cornbread that would fall into a million pieces when you lifted it up to eat it. There were blueberry muffins with huge blueberries popping out at you, and garlic bread slathered with butter. (Butter is something else we’re fond of down here.)
In my upcoming Memphis Barbeque mystery, barbeque restaurant owner Lulu Taylor makes scrumptious spicy corn muffins that are known around Memphis.
(So delicious that couldn’t resist nibbling on one of the muffins in my picture…)
Here’s the recipe for those of you who like a little zest to your bread:
Spicy Corn Muffins:
1 cup self-rising cornmeal
1/3 cup melted shortening
1 cup sour cream (not low fat)
1 8 oz. can creamed corn
2 eggs, beaten into oil (after it has cooled somewhat)
3/4 cup picante sauce
1 T finely chopped jalapeno
1 cup grated extra-sharp cheddar
Preheat oven to 400.
Grease a 12 cup muffin pan.
Stir cornmeal into egg-shortening mixture. Add sour cream, creamed corn, picante sauce, and jalapeno. Beat well.
Spoon half the batter into muffin cups. Sprinkle with cheese. Cover with remaining batter.
Bake for 30 minutes, or until done.
Pretty is as Pretty Dies
Memphis BBQ series (May 2010)