For the rest of this week and the next week, we will be showcasing some of our great upcoming cookbooks, like Adventures in Good Cooking, The Dessert Book (both by notable Kentuckian Duncan Hines), The Kentucky Fresh Cookbook, and The Historic Kentucky Kitchen. What better way to show off these awesome new titles than through some sneak peeks at their recipes?
Let’s start off with an appetizer from The Historic Kentucky Kitchen, by Deidre Scaggs and Andrew McGraw, which is a collection of recipes from nineteenth- and twentieth-century Kentucky cooks:
These are classic corn muffins to which hominy is added, giving the muffins a terrific moist texture. While not as well know, corn flour is a fine powder made from cornmeal. Do not use straight cornmeal in place of the corn flour, or the muffins will be too dry. If you can’t find corn flour, you can pulverize the cornmeal in a food processor or coffee grinder.
Makes 12 muffins
1 cup cooked hominy
1 teaspoon salt
1 ½ tablespoon melted butter
1 egg, beaten
¾ cups milk
2 cups corn flour
4 tablespoons baking powder
Preheat the oven to 400 degrees. Mix together the hominy, salt, butter, egg, and milk. Sift the flour and baking powder and add them to the hominy mixture. Beat the resulting mixture well, spoon it into greased muffin tins, and bake for 20 to 30 minutes.
Try the recipe out, and then let us know how it turned out in the comments or on our Facebook!