This recipe comes from Savannah Radmacher, who got it from her father. She remembers these corn muffins being the best. Laura thinks they’ll make a great dessert, with a liqueur like limoncello poured over them, and a scoop of ice cream.

INGREDIENTS

1 ½ cup flour
2/3 cup sugar
½ cup Mt. Folly Farm Hickory King Cornmeal or Bloody Butcher Cornmeal
1 tbs. baking powder
½ tsp. salt
1 ¼ cup milk
2 eggs
1/3 cup oil
3 tbsp. butter

INSTRUCTIONS

​Preheat oven to 350 degrees. Grease full-size or mini muffin pan. Mix flour, sugar, corn meal, baking powder, and salt in bowl. In separate bowl,  combine milk, eggs, oil, and butter, add to flour mixture just until blended.

Spoon butter into muffin pan until 2/3 full.

Bake for 18-20 minutes or until golden and a toothpick comes out clean when inserted. Let cool and enjoy with butter.