Grits and corn muffins

Patrick and I hadn't made grits in awhile for brunch so, when meal planning, I added grits for our weekly brunch meal recently. The corn muffins, however, were a late addition and quickly made from scratch that morning.

I was able to whip up the corn muffins because Patrick had already eaten a light breakfast. Let me explain why Patrick has two breakfasts. Sometimes our weekend brunch meal can be later in the morning than Patrick would like. Despite having the meal plan written he doesn't like jumping in the kitchen and starting to cook so he waits for me to fix breakfast. But I like lazy mornings and don't prefer to start my day immediately with cooking. After some "hangry" Patrick mornings we learned that Patrick needs to come down after waking up and eat something light, typically a bowl of cereal, and then we'll have a bigger breakfast together in a little while. I, on the other hand, can hold over my breaking of the fast in the morning and don't mind a later breakfast. If you're curious my "hangry" times are having a late dinner without an afternoon snack.

So when I came downstairs this morning and saw that Patrick had eaten his breakfast snack I knew I had a bit of extra time to make corn muffins. The grits are a quick cooking grit so they don't take much time. I stumbled across a honey corn muffin that sounded delightful and off we set to make them!

For the grits I sauteed an onion and added some frozen corn kernels before adding in the chicken stock and grits. We finished them with some milk and parmesan cheese. The grits were served with the corn muffins and avocado.

Honey Corn Muffins from the Neely's and Food Network
   Makes 12 muffins (we cut in half)
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin

   Preheat oven to 400 degrees F.
   Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
   Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

1 comment: