During the summers of my college years I worked in a restaurant in Wilmington, NC called Elijah’s — a Port City institution that brags,”The only thing we overlook is the river!” It is here that I learned to make what I call “Loaded Cornbread Muffins.” They serve them with honey-butter, but I think they’re delicious, unadorned.
Yield: 24 regular-size muffins, or 48 mini-muffins
- 2 boxes Jiffy Cornbread Mix — vegetarians, they make a mix without lard so be sure to buy that one
- 1 can cream of corn
- 1-1/2 cups shredded sharp cheddar cheese
- 1 sweet onion, small diced
Stir ingredients above into cornbread batter.
Distribute into well-greased (or paper-lined) muffin tins and bake at 400-degrees F for 15-20 minutes for regular-size muffins or 10-12 minutes for mini-muffins (or until golden brown). Rotate pan(s) 180-degrees midway through baking, in case your oven has hot spots.
*When I baked these recently, I baked 24 mini-muffins using the recipe above and served them at a dinner party. (Warning: vegetarians, look the other way now!) Then chopped 6-oz of ham and stirred it into the remaining batter and baked 12 regular-sized muffins — super-loaded breakfast meal muffins for Mr. Batch’s group meetings. You guessed it, I froze them and then thawed them until the date of his next group meeting. They froze and thawed deliciously!