Southern Corn Muffins
  • 1 1/2 cups self-rising corn meal
  • 2 medium eggs
  • 2/3 cups oil
  • 8 oz heavy cream or milk
  • 1 tablespoon lemon juice
  • 1 cup canned creamed corn
  • 2 tablespoon chopped white onion
  1. Preheat oven to 425 degrees.
  2. Beat eggs, add in oil, milk, lemon juice and canned corn. Mix really well to incorporate all the ingredients.
  3. Add in corn meal slowly to mixture. Stirring constantly.
  4. Spray large cast-iron skillet with vegetable oil spray or add 1 tablespoon oil and spread over entire cooking surface of the skillet. Preheat skillet.
  5. Pour in batter to fill skillet to half. Bake for about 20 minutes or until light golden brown and center springs back.
  6. This recipe makes two skillets or 27 cornsticks.
  7. *add 1/2 cup mexicorn and 1 chopped jalapeno (without seeds) for a spicier rendition.
  8. *exchange cream/milk and lemon juice for 8ozs buttermilk for a different tang.
YUM!! I know, I know...