Tomorrow is my sister’s birthday. She will be ** – forever young at heart.
Eight years ago she and her family left the Heart of Dixie and got to experience life in a few of the other lower 48. I miss her dearly and want to wish her a HAPPY BIRTHDAY.
I must admit that I am a little jealous of my big sister. Those who know her will quickly confirm with me that she is an excellent cook. And, oh my, the things she can do with her sewing machine. She has such a sweet soul. I love her. And I miss her.
I recall enjoying her sweet corn muffins and red beans and rice while we dined out on her deck that overlooked a slough when she lived in the little town of Demopolis, Alabama. The air was warm and it was a nice evening to be dining outside.
I made some of her corn muffins the other day and naturally I thought of her.
I was able to use my Wonder Mill to grind organic popcorn into corn flour. (I intended to coarsely grind it, but forgot to adjust the setting.)
Cornmeal/Corn Flour
These muffins have some all-purpose flour in addition to cornmeal/corn flour. Of course, a little sugar to make them sweet.
Life’s too short to worry about perfection, don’t you think?
- 1½ cups all-purpose flour
- ¾ cup yellow corn meal
- ½ cup sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 2 eggs
- 3 Tbsp butter, melted
- 1 cup milk
- Preheat oven to 400 degrees.
- Mix together all dry ingredients.
- Add remaining ingredients, stirring until moistened.
- Pour into greased muffin tins and bake for 15 minutes or until golden brown.
I love to eat these sweet little gems. Do you like your cornbread sweet?
