Friday, July 27, 2012

cowgirl cornbread muffins


When I was 18, my dad offered me my first dip of Copenhagen tobacco in a can. I was perched on the fence over looking the pasture that was home to his black Angus cows and he was leaning against the fence post beside me. We had just solved all local and national problems related to politics, economics and morality and I suppose I measured up because, suddenly, an odoriferous mound of spicy sweet grounds were floating beneath my nose. I looked from the can in his massive hand to his twinkling blue eyes and, desperate to prove my grit to the man I admired above any one on earth, took a pinch and plopped it between cheek and gum. Oh merciful heavens, it was nasty. My dad had the decency to keep his gaze directed forward as my eyes began to run, my complexion turned to shades of moss and my facial expressions morphed between brave smile and a highly unlady-like gag. That summer I was home from college marked the first and last time that I got to be a real cowgirl. I was my dads right hand gal. I helped mend fence, went to rodeos, rode a horse, drank coffee that would curl chest hair and blissfully rode on the tailgate of his Ford pickup truck shaking a coffee can full of sweet feed to entice errant cows to mosey on home from feasting in the neighbor's watermelon patch. His favorite dinner was b-b-q brisket, red beans and corn bread dripping with butter. That, of course, was my favorite dinner too.

I lost my dad earlier this year and I sure miss him. I do still have his recipe for red beans and I continue to have a great fondness for cornbread. Cornbread is good with chili, red beans, steak, brisket ---just about anything. Sometimes I make it from scratch and bake it in a cast iron skillet but one of my favorite recipes is Cowgirl Cornbread Muffins. When you've been busy all day roping, branding, herding little dogies or, in my case, crafting, there is no time to fuss over made-from-scratch anything. These muffins are so easy to make and taste so good that you could serve them with a bowl of microwave heated spaghetti-O's and still win the admiration of the folks sitting at your table!
Cowgirl Cornbread Muffins:
1 box jiffy cornbread mix
1 egg ( or egg whites from 2 eggs)
1/3 cup milk 
1/3 cup frozen sweet corn
1/3 cup shredded sharp cheddar cheese
1 4oz. can diced green chilies, drained
Mix batter and pour into a greased 6 count muffin pan. Bake at 400 for 15-20 minutes.

8 comments:

  1. Sounds wonderful - Ilove cornbread - in fact, anything with corn. A nice memory too - I imagine you think of your dad every time you make them!

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    1. Hi, Monica! I'm right there with you concerning corn---the sweeter the better!

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  2. You had me at cornbread. One of my favorite breakfast treats is to take left over corn bread, warm it in the microwave and pour cream and honey on it. Yummy! Thanks for stopping by the Medical Monday's Blog Hop http://fromadoctorswife.blogspot.com/2012/08/medical-mondays-blog-hop-is-here_6.html

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    1. That sounds really good---I will have to try it! Next to butter, honey is my next favorite substance to slather generously on any kind of bread!

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  3. Those sound fabulous, and I've been looking for another cornbread recipe to try, but sadly here in Canada we don't have cornbread mixes. Sigh. Maybe I'll have to make a trip to the States and smuggle some home....

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  4. Dear Solitary Diner,
    I would be happy to post my recipe for cornbread from scratch if you would like it. It is not hard to make and has ingredients that are easy to find. Let me know!

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  5. Yay! So glad you were able to link up! xoxo

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    1. Me too, Amber. Thanks so much for the invite!

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