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Can you have just one recipe for a family breakfast favorite?  For our purposes this morning, I suppose you can! 

I have been making corn muffins for years…even starting out with that favorite 50 cent box of Jiffy mix.  {Come on.  You know you’ve picked up a box or two.}

I’ve tried many variations of a corn muffin recipe and it is indeed a basic recipe, though you’ll find millions of them online, in cookbooks, and those passed to you from a family member or neighbor. 

The recipe I’m sharing today comes from Kathleen’s Bake Shop Cookbook by Kathleen King.  It is out of print, however you can head over to Amazon to pick up a used copy.  {Worth it.}   But first, a few notes on Kathleen King (just in case you don’t spend your summer in the Hamptons.).

She opened up Kathleen’s Bake Shop in the Village of Southampton in a rented space in 1980.  She then moved her growing business to a Victorian house in 1983 and opened a storefront in Manhatten in 1986.  Her chocolate chip cookies are legendary. 

She grew up on a farm run by her father and she and her older sister, Karin baked and sold cookies along with the other items on the farm stand.  She is a 1979 grad of SUNY Cobleskill with a degree in restaurant management.  Thirty or so years later, the original Kathleen’s Bake Shop is closed and Tate’s Bake Shop on North Sea Road is a thriving bakery with throngs of devoted customers, particularly during the busy Hamptons summer season.  You can read a nice article on Ms. King here.

In 2005, Ms. King published a cookbook entitled: Tate’s Bake Shop Cookbook:  The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins and Breads.  You can also skip the baking and order directly from Tate’s online.

Corn Muffins Recipe

 

Ingredients

1 cup all purpose flour

1 cup cornmeal

1/2 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup butter, softened

1 cup half-and-half

1 egg, ligthly beaten

Method

Preheat oven to 400 degrees.  Grease nine 3 by 1 1/2-inch muffin cups.

In a large bowl, stir together flour, cornmeal, sugar, baking powder, and salt.  Add butter and mix until crumbly.

In a separate bowl, mix milk and egg.  Fold liquid mixture into glour mixture.  Spoon mixture evenly into prepared muffin cups, filling them to the top.

Bake for 25 minutes, or until a cake tester inserted in center of one muffin comes out clean.  They will not get very brown on top.

Yield: 9 muffins

You can see from the last photo that I left the muffins in the oven about 3 minutes longer to get a light golden brown finish.  The recipe calls for a baking time of 25 minutes.  Either way, a delicious corn muffin.

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