I am constantly torn when it comes to certain memories of cuisine. Because my grandparents are from the south, I remember lots of those tried and true classics: Southern banana pudding, tomatoes and okra over rice, southern fried chicken, etc. But, I was born and raised in the great state of New Jersey. So, I have Italian hot dogs, matzo ball soup and classic New York cheesecake in my heart of hearts. This duality also lives in cornbread.
We yanks love a sweet cornbread while in the south, a sweet corn bread should be called what it is: a cake. But, but, I love both! What’s a girl to do? Oh yeah, just make a recipe for both. I like to make these into muffins but this recipe is kick-butt in a pre-heated, greased cast iron skillet. This recipe is so easy, and to change it from Dixieland to Yankee is just a change in the amount of sugar. That’s it. Easy as pie. Or bread. Or cake.
Dixieland/Yankee corn muffins
1 cup flour
1 cup cornmeal
1 cup buttermilk
1/2 cup vegetable oil
2 tablespoons sugar(4 tablespoons sugar for “yanks”)
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 400 degrees.
Combine all dry ingredients in a large bowl. Stir together.
Combine all wet ingredients in a medium bowl and whisk until fully incorporated.
Pour the wet ingredients over the dry and stir just until all the dry is wet. Don’t over-stir!
Spray a muffin tin and divide the batter evenly. Bake for 20 minutes or until golden brown on top.