I’d like the recipe for S & S Cafeteria’s corn muffins. They are great! - Bill Patterson, Juliette, Georgia
The folks at S & S Cafeteria were happy to share their recipe. They make it seven dozen, 14 dozen or even 28 dozen at a time. We’ve scaled it back for home cook use although it will still make quite a few. Wrap in foil and freeze what you can’t use right away. Then keep them wrapped in foil and reheat in a 250 degree oven.
It’s the high temperature used for baking and the teaspoon of oil in each muffin cup that gives these muffins their famously crisp exterior.
If you don’t have self-rising cornmeal on hand, make your own by combining 3/4 cup plus 3 tablespoons cornmeal, 1 tablespoon baking powder and 1/2 teaspoon salt for every cup of self-rising cornmeal you need.
S & S Cafeteria’s Corn Muffins
1/4 cup vegetable oil plus oil for greasing muffin tin
3 cups self-rising cornmeal.
1 1/2 cups whole fat buttermilk
1 1/2 cups water
Preheat oven to 500 degrees. Put 1 teaspoon oil in the well of each cup of a 12-cup muffin tin. Either prepare two more tins, or bake the first batch, clean the tin and continue until all batter is used.
In a large bowl, combine cornmeal, buttermilk and water. When thoroughly mixed, add egg and remaining 1/4 cup oil. Spoon 1/4 cup batter into each cup. Bake about 15 minutes or until done. Remove from tin and cool on a wire rack. Continue until all batter is used. Makes: 28 muffins
Per muffin: 75 calories (percent of calories from fat, 38), 2 grams protein, 10 grams carbohydrates, 1 gram fiber, 3 grams fat (trace saturated fat), 8 milligrams cholesterol, 179 milligrams sodium.