In the restaurant, we serve our guests hot cheese biscuits and hoecake cornbread at lunchtime, but at dinner we swap out the hoecakes for these wonderful melt-in-your-mouth corn muffins.
Recipe information
Yield
12 muffins
Ingredients
1 cup self rising cornmeal mix
3/4 cup self-rising flour
1/2 cup vegetable oil
1 cup white creamed corn, fresh if possible, or frozen
2 eggs
1 cup sour cream
2 tablespoons sugar
Preparation
Preheat oven to 375 degrees and grease a 12-cup muffin tin. (If you like a crispy edge around your muffins, preheat the tin in the oven until the grease is very hot.) Combine all ingredients and stir until moistened. Fill the muffin cups with batter and bake for 20 minutes or until golden brown.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
