Friday, November 9, 2012

Crackling Corn Muffins


For 12 muffins

Heat oven to 475 degrees. Spray muffin tins with Bakers Joy.

Mix together in one bowl:

1 3/4 cups unbolted white (or yellow) cornmeal (I like Weisenberger)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Add in:

2 cups buttermilk (I like JD Country Milk)
1 small egg
1/4 pound pork cracklings (or more, or less, to taste)

Stir thoroughly.

Divide dough into muffin cups. Bake about 20 minutes, until nicely browned. Remove from pans immediately to avoid steaming the crust.

Enjoy plain, with butter, or with sorghum butter.


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For 36 muffins

Heat oven to 475 degrees. Spray muffin tins with Bakers Joy.

Mix together in one bowl:

5 1/4 cups unbolted white (or yellow) cornmeal (I like Weisenberger)
5 teaspoons baking powder
1 1/2 teaspoon baking soda
1 Tablespoon salt

Add in:

6 cups buttermilk (I like JD Country Milk)
3 small eggs
3/4 pound pork cracklings (or more, or less, to taste)

Stir thoroughly.

Divide dough into muffin cups. Bake about 20 minutes, until nicely browned. Remove from pans immediately to avoid steaming the crust.

Enjoy plain, with butter, or with sorghum butter.


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