Let me start by admitting that I'm really not a cook. It's not that I'm bad--I've never made anyone sick with my cooking (to the best of my knowledge), but it's just not my thing.
In my humble opinion, cooking takes too long, makes too big a mess, and the results are never adequately appreciated.
If you were to have corn muffins at my house, they'd have come from a mix.
When Pam and I took our trip to Houston quilt market last fall and stopped in Fredericksburg, we ended up having lunch at Rather Sweet Bakery.
The name didn't ring a bell but as soon as we went inside, I realized I had heard of the place and the cookbook, but again, I'm not a cook.
What Pam and I ate there so enchanted me that I asked for the book for Christmas. A gift my husband was glad to provide!
First up? "Rather Rich Corn Muffins". What sold me on this recipe was the amount of butter and whipping cream it called for. That's right--3 cups of whipping cream, people!*
I will admit that shredded cardboard would taste good with enough dairy goodness thrown at it, so this seemed like a good recipe to start with.
I simply cannot express how amazing these muffins are. The smell, the texture, the TASTE (and the batter--believe me I licked off that beater).
There are a couple left if you want one--but they're going fast.
*I only had a pint of whipping cream so used milk for the rest of the liquid and that sure seemed to work.