SC - Waffres ala Master Huen

[James L. Matterer]

Here is yet another really good cornbread recipe.  Source: Back of Hogsden
Mill Stone 
Ground Corn Meal package

               SOUR CREAM CORN MEAL MUFFINS


Serves:  Makes 12 muffins         Temp:  350o F.
                                  Time:  about 25 minutes


INGREDIENTS:
1 cup unbleached flour
1 cup corn meal (blue corn meal; stone ground corn
         meal; -- all are great)
3 teaspoons baking powder
1/2 teaspoon salt
(if you like your cornbread sweetened, add 1/4 cup
     sugar)
______________
1 cup sour cream
1/2 teaspoon soda
1 beaten egg
 _______________
    Additional milk to make it a little thinner
         consistency.


METHOD:
Mix together the flour, corn meal, baking powder, and 
salt (also the sugar if you are using it).

In a separate bowl add soda to sour cream and stir 
until frothy.  Add egg to sour cream mixture and mix.  
Add sour cream mixture slowly to dry ingredients and 
stir until just mixed good.  You will probably need to 
add a few tablespoons of milk to get it the right 
consistency (unbleached flour seems to require this).

Fill 12 greased muffin pans about 2/3 full, or pour 
into a greased pie pan for cornbread instead of 
muffins.  Bake in pre-heated 350o oven for about 25 
minutes or until nicely browned (Use the old "toothpick tester technique" --
if inserted toothpick comes out CLEAN, it is done, if "stuff" sticks to it,
cook it a bit more. <g>)


VARIATIONS:
Any or all of the following may be added for variety:

1 small can corn, drained  (or cream-style)
1 large onion, finely chopped
1 teaspoon chili powder
1 cup shredded cheddar cheese (more if you like)
1/4 cup chopped jalapeno peppers


Enjoy!

Ly. Angharad
Namron/Ansteorra
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