I tried my best to become an honorary Southerner while at Virginia Tech by adopting an accent every so often and saying things like “ya’ll,” “shew,” and “bless his/her heart.” (Note: The closest I come to Southern roots is an Uncle that moved to North Carolina). My roomies made fun of me it. Sometimes they said I could pass as a Southerner because I was “domestic” and liked to cook and clean. (I consider this a high compliment). The girls of 1209J taught me a few things about Southern life:
- Girls wear a dress or skirt to church. Jeans are never acceptable.
- Gossiping is an art. (If I want one of them to call/text, all I have to do is say I have news or a secret).
- If something bad happens, or someone is upset, you bake.
- On Sundays you eat supper (not dinner).
- How to tease hair and wear a classy bump. (If you cannot make your own bump, there is an awesome infomercial for the Bump-It. One night, under Jenna’s influence, I almost bought one).
- There are very few reasons to rush. (Unless you are Tarah, and then you are always running around in the mornings).
- Pearls match everything.
- All Southern kitchens have cast iron skillets.
- The only way to make Cornbread is in a cast iron skillet.
- Real cornbread is not sweet.
This recipe for corn muffins is my version of cornbread. It is made in a muffin pan and is sweet, to summarize: it is as close to Southern as I am. I think they are just as delicious as the corn muffins served at the BBQ place in Hokie Grill.
Corn Muffins
Yield: 2 dozen
1/2 cup butter, softened
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 ½ cup flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
1 cup canned corn (drained)
1. Preheat oven to 400 degrees.
2. Line 2 muffin pans with 24 liners.
3. In a mixer combine butter, sugar, honey, eggs and salt.
4. On low speed add in flour, cornmeal, and baking powder.
5. Stir in milk and corn.
6. Spoon 2 large tablespoons into each muffin tin.
7. Bake for 18 minutes.
Hokies & Muffins
H&M
