Sister Schubert, aka Patricia Schubert Barnes, wrote Cast Your Bread Upon the Waters—Recipes for Success, Cooking & Living to share her popular recipes and to tell her family’s story. Here is her traditional Country Corn Muffin recipe, which will put your cast-iron muffin pan (or a regular pan if you don’t have cast-iron) to good use. Sister even includes helpful tidbits from her grandmother, known affectionately as Gommey.
Sister says: “Gommey called this type of cornbread ‘egg bread’ since the original corn cake was simply made of cornmeal and water, fried in a skillet. It would have been scandalous in many Southern kitchens to add flour to cornbread! Remember to fill any empty muffin cups half full of water before baking to distribute the heat evenly and prevent over-browning.”
Country Corn Muffins
1¼ cups plain cornmeal
¾ cup all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
¾ teaspoon salt
1 tablespoon sugar
2 large eggs, lightly beaten
1 cup milk
¼ cup vegetable oil
Preheat oven to 425°F.
Grease a cast-iron muffin pan.*
Combine first 5 ingredients in a large bowl. Combine eggs, milk, and oil; add to cornmeal mixture, stirring until dry ingredients are moistened.
If using a cast-iron muffin pan, place well-greased pan into the oven for 5 minutes or until grease sizzles. Spoon batter into hot pans, filling muffin cups two-thirds full.
* For regular muffin pans, spoon batter into greased pans, filling two-thirds full.
Bake for 12 to 15 minutes or until muffins are golden brown. Remove from pans immediately.
Yield: 1 dozen
For more about Sister Schubert’s Homemade Rolls or to order a copy of the book, contact Sister Schubert’s Homemade Rolls, 100 Crenshaw Parkway, P.O. Drawer 112, Luverne, AL 36049; www.sisterschuberts.com; 334-335-2232.