Beth and I did not go home for Easter this year, but that does not mean we were not festive! We cooked a nice dinner for two. And by nice, I mean – we loved it.
We were sitting in the art building getting work done when Beth suddenly said, “I just… I just feel like cooking something”. I, who had spent most of the past two days at home on my own computer instead of on campus with cold packed lunches, had baked or cooked every single one of my meals, said, “I’ll cook with you”.
Our internet is down, so we researched everything at school and wrote it down. I was really in the mood for corn bread, but we didn’t have any cornmeal! As I tend to do more often than not these days, I found a recipe that I thought sounded good and then completely switched it on it’s head. I looked at about five different recipes and combined them. I used corn masa rather than corn meal, cut the shortening, used baking soda and baking powder (still not sure of the difference: thought I’d use both just to be safe!), and added creamed corn to the recipe. The results were similar to cornbread, but there were definite destinctions. Corn masa has a milder taste that really comes out when you fry it, which is why I think it’s used mostly for… frying. I would have liked to have spicy cornbread, but Beth wasn’t in the mood for spices… oh well. I did put in about 15 drops of the Frank’s hot sauce we bought for from when our friend, Dari, a girl we used to babysit, came to visit (side note on Dari; when asked what her favorite desserts were, she replied, “Ice cream, salads, and of course chips and hot sauce”. Gotta love her). The creamed corn really adds sweetness, because there isn’t any sugar or sweetener added to the muffins at all – something I didn’t notice until they were already in the muffin tins or else I would have snuck in a few squirts of honey for sure.
Corn Masa Muffins
1 1/4 cup milk
2 tsp vinegar
1 cup corn masa
1 cup white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup shortening
8 oz creamed corn
Preheat oven at 400 degrees Fahrenheit.
Mix the milk and vinegar together and let sit to create home-made buttermilk. Meanwhile, combine the corn masa, flour, baking powder and soda, and salt. In a separate bowl combine the buttermilk mixture, egg, shortening, and creamed corn. Blend together. Combine the dry ingredients into the wet ingredients and stir until just mixed. Do not overmix.
Bake for 20 minutes. They will not look browned, so make sure to test with a toothpick to determine if they’re done.