Grandma Florence's Cornbread Muffins

the magic of a handwritten recipe

The Great Cornbread Debate

I wasn’t aware of the dissension that could be created around what seemed to me to be a very simple recipe until just recently.

But cornbread seems to hold a very special place in people’s hearts. And the way in which each person enjoys this quick bread borders on sacred.

There are those who swear that it must be sweet and those who disagree vehemently; those who would only make it in skillet and those only in cast iron corn molds; those who crave a light, fluffy cake and those who want only a bread that tastes of corn.

I image that the crux of the distention is based upon the fact that food transports us to a place and time of fond memories and times lost. If that flavor isn’t quite right, the memory seems somehow to be tainted. I get it.

But for today, I would love for us to put aside those judgements and preconceptions and agree that cornbread is as versatile as we are unique.

The Writing is on the Card  

When my Auntie saw the image of the recipe card for these cornbread muffins posted on social media, she commented “OMGosh, Leigh…to see mom’s handwriting….brings smiles (and a little sadness). Miss her every day, love you.”

There is something magical in a handwritten recipe. That script immediately connects us to the author. For my Auntie, she sees herself sitting at the table with my grandma discussing the day’s events, plans for the upcoming weeks, and recipes.

For me, I see the similarities in my grandma’s handwriting to that of my Auntie’s and my Dad’s. It somehow bears witness to the lineage and heritage that we share.  

Grandma Florence’s Cornbread Muffins

Ingredients

• 1 1/4 cup flour

• 3/4 cup cornmeal

• 1/4 cup sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup milk

• 1/4 cup vegetable oil

• 2 egg whites OR 1 egg

Instructions

• Arrange a rack in the middle of the oven and heat to 400˚F.

• Prepare a 12-well muffin tin by coating the wells with cooking spray or lightly greasing with vegetable oil or lining with mu

• In a large mixing bowl combine the flour, cornmeal, sugar, baking powder, and salt. Whisk to combine

• Add the milk, oil, and egg whites or egg to the flour mixtures. Stir until just combined.

• Divide the batter equally into the muffin tins. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

NOTE: I halve this recipe and use a cup-for-cup gluten free flour mix to make gluten free cornbread muffins.

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