What to eat on a momentous day? The options are endless. I could make something to honor Barak Obama's Hawaiian or Chicago past or D.C. future? Or maybe I should try a new recipe I've been wanting to make, something delicious to munch on while I sit in my sunny home and watch history unfold.
Jam Filled Corn Muffins
1 cup medium grain stone ground cornmeal
2 cups unbleached all-purpose flour
3/4 cup sugar
1 and 1/2 teaspoons baking powder
2 teaspoons baking soda
1 cup buttermilk
8 tablespoons (1 stick) unsalted butter, melted & cooled
12 generous teaspoons jam
Sugar for sprinkling (optional)
1. Preheat oven to 375 degrees. Lightly butter 12 muffin cups.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and baking soda.
3. In another mixing bowl, whisk the eggs, buttermilk and melted butter. The mix will appear slightly curdled, but will come together when combined with the dry ingredients.)
4. Make a well in the center of the dry ingredients, and add the wet ingredients. Stir with a few swift strokes until combined.
5. Fill prepared muffin cups 1/3 full. Top each with a teaspoon of jam, placing it directly in the middle of the batter and away from the edges. Then add a large spoonful of the remaining batter, completely covering the jam. Sprinkle tops with sugar, if desired.
6. Bake until muffins are risen & browned, 12 -15 minutes (mine took more like 20). Remove from the oven and cool for five minutes in the pan before removing.
From the Hay Day Country Market Cookbook by Kim Rizk
These would be just as good without the jam & then could be served at breakfast, lunch, snack time or dinner!