Q: Corn bread! Southern-bred (no pun intended), I thought that making good corn muffins was just in my genes. But after making it either dry and tough or soft and soggy -- and after tasting the corn bread muffins at the Colonnade on Cheshire Bridge Road -- I'm eating humble pie and begging you to get the Colonnade's recipe. And I'll bet there are other cooks out there, who, if you're able to get us this recipe, will say with me, "Well, bless your heart and thank you!"

-- Dartha Whitis, Dunwoody

A: The great Colonnade, an Atlanta institution since 1927, knows Southern cooking. These muffins are a perfect example. Serve warm with a dollop of butter.

-- Jeanne Besser, for the Journal-Constitution

BREAD

Colonnade Corn Muffins

Makes 12 muffins

Preparation time: 10 minutes

Cooking time: 15-20 minutes

1 1/2 cups white cornmeal

1/2 cup all-purpose flour

4 teaspoons granulated sugar

2 1/4 teaspoons baking powder

1 teaspoon salt

3/4 cup cold water

1/2 cup vegetable, soy or canola oil

1/2 cup buttermilk

2 eggs

Preheat oven to 450 degrees. Grease or line 12 muffin cups and set aside.

In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. Add the water, oil, buttermilk and eggs. Beat vigorously for 45 seconds, or until all ingredients are thoroughly combined. Pour into greased muffin cups and bake for 15 to 20 minutes or until golden.

Per serving: 174 calories (percent of calories from fat, 53), 3 grams protein, 18 grams carbohydrates, 1 gram fiber, 10 grams fat, 32 milligrams cholesterol, 300 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.