My mother, never baked when I was growing up. Don’t get me wrong, she cooked plenty, making tons of delicious Russian and Romanian / Moldovian salads and main dishes, but baking was just not something that appealed to her.
This summer, when I came home for a visit and the aroma of baked goods filled the air before I made it past the garage door, I thought that we were the target of some strange home invasion where the intruder baked for the victims before he robbed them. Apparently, my mother had discovered the joy of baking…muffins to be exact. She had baked about four dozen cornbread muffins. Since then, these muffins have become somewhat her ‘trademark’. She bakes these about once a week, and their comforting taste truly reminds me of home.
This week, when she had to bring in a dish for a work potluck, we didn’t have to brainstorm too hard for the perfect ‘Stella’ dish. These muffins, like my mother, are warm, comforting and, well, efficient (taking only 5 minutes of prep time). I was glad to help make (and definitely glad to taste-test) these muffins) with her.
Mama’s Corn Bread Muffins
1 1/2 cups Mozzarella cheese (or whatever cheese suits your fancy), shredded
2 boxes corn muffin mix (we use Jiffy)
2 large eggs
3/4 cups buttermilk
1 14.5 oz can sweet corn
Preheat oven to 400 degrees F.
Line muffin tin with paper muffin wrappers or spray with non-stick spray.
In a large mixing bowl, combine corn muffin mix, egs, buttermilk and corn.
Fill each miffin tin spot 2/3 of the way full. Top with shredded cheese.
Bake 20 minutes or until golden brown.
Source: My mother…though I believe she saw this recipe some time ago on Semi-homemade with Sandra Lee.