The Quilt Inn Country Cookbook

Aliske Webb

Grandma’s Fluffy Cornmeal Muffins

1/2 cups flour

/2 cup cornmeal

/3 cup sugar

/2 cup margarine

egg

1/4 cup milk

/3 tsp. salt

tsp. baking powder

/2 tsp. nutmeg

tsp. vanilla

Combine sugar, margaine, egg, vanilla and milk in large mixing bowl. Sift flour,

salt, baking powder, cornmeal, nutmeg together. Blend dry ingredients into wet and mix

well. Spoon into large muffin pans. Bake at 350F for 25 minutes or until well done.

Serve with maple syrup, which reminds me....

Here’s my best cornmeal story. One year in University a bunch of us students

decided to drive to Florida for spring break. We were six to a car and drove nonstop

to warmer weather. It was early bleary-eyed dawn when we reached Georgia and

stopped for breakfast. One of the fellas saw Cornbread on the recipe and, never

having had it before, decided to try it. “It’s delicious,” I assured him. “How do you eat

it?” he enquired, as the steaming plate arrived before him. Glancing at the

assortment of condiments on the table, I suggested, “You could put honey or maple

syrup on it.” He picked up a glass serving pitcher with amber liquid in it. You know the

kind with the plastic handle and slide back spout. He doused the cornbread and

eagerly picked up his fork. The thought had just crossed my idle mind that the syrup

looked a little watery, but figured they were being cheesey with the tourists, when

Charlie started to gag and spit his mouthful all over. “Blah,” he cried to our surprise.

“Don’t you like it?” I asked with my mouth full of peaches, as he gulped a glass of ice

water. “That’s vinegar!” he exclaimed. “I thought it looked a bit thin,” I mumbled. I

wonder if he ever tried cornbread again.

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Country Cooking