My sister Jenn called me just now, somewhat sheepishly. She was going to wait, she said, but she needed me to send three chapters of my first novel to her. Her friend Mary (who I think has known me since before I could walk) had been chatting up the book with a friend, an author, who very nicely offered to show it to her agent.
(The fact that I’m writing it this way, so matter-of-factly, should hopefully imply that this is not the first time this conversation has occurred.) “I told her you aren’t really shopping it around,” my sister said to me. “That Dad tries but you aren’t really sending it around anymore.” I tried to stamp down my annoyance. At that very moment, I was trying to wrap up a ton of work at my job so I could run home, get my house in order, jump in the car with my brother and drive four hours to her very house, for our mother’s birthday this weekend. Wrestling, among a mountain of clothes I haven’t been able to clean and a giant dog who hasn’t seen me in days, the nasty remnants of a truly terrible work week which have settled into a sturdy pit in my stomach. (And, oh yes, I need to send her three chapters and write this blog post before I leave.)
The reason why I just smiled and said thank you and sure, I’d send the chapters, no problem, you never know, thank Mary for me (she really is the best) is that I am profoundly grateful, insanely grateful, to have my family in my corner when it comes to my books. Do I think they’re maybe a little biased? Sure. But there are worse things (I could list a million, I’m sure you could too) than having your big sister pitching your book every chance she gets. Just because she believes. And because I know she truly didn’t want to tell me just yet about this possibility, knowing full well that the rollercoaster of “someone’s going to look at your book!” only to then follow up with news that they passed is one I’ve become so accustomed to that I’m fully numb by it all by now. I hung up the phone, crossed the next item off my to-do list and sighed. Still, she believes. That’s something. This week it’s hopefully enough for the both of us.
It’s fitting, in a way, that this week’s recipe is for delicious homemade corn muffins. They were always big in our house when we were growing up and seeing the photos makes me think of my siblings, and our mother (happy birthday Mom!) with a smile. Except we called them Corn Cuffins at the time. Be sure to use finely ground cornmeal or they could be a little gritty for your taste.
Homemade Corn Muffins with Jam Butter
Source: Adapted from Cook’s Illustrated, January/February 2015 | Makes 12 muffins | Print Recipe
2 Cups (280 grams) of finely ground yellow cornmeal
1 Cup (130 grams) of all-purpose flour
1 and 1/2 Teaspoons of baking powder
1 teaspoon of baking soda
1 and 1/4 Teaspoons of fine sea or table salt
1 and 1/4 Cups (300 ml) of milk, whole is best here
1 Cup (240 grams) of sour cream (full-fat plain yogurt should work here too)
8 Tablespoons (115 grams) of unsalted butter, melted and cooled slightly
3 to 5 Tablespoons (35 to 60 grams) of sugar
2 Large eggs
Favorite jam, seedless and fruitless
- Heat oven to 425°F (220°C). Either grease or line a 12- cup standard muffin tin with disposable liners.
- Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda and salt together in a medium bowl. In a large bowl (if you have a microwave) or a medium saucepan (if you do not), combine milk and remaining 1/2 cup cornmeal. In a microwave, cook cornmeal–milk mixture for 1 1/2 minutes, then whisk thoroughly, and continue to microwave in 30-second increments, mixing between them, until it’s thickened to a batter-like consistency, i.e. the whisk will leave a clear line across the bottom of the bowl that slowly fills in. This will take 1 to 3 minutes longer. On the stove, cook cornmeal mixture over medium heat, whisking constantly, until it thickens as described above, then transfer to a large bowl.
- Whisk butter, then sugar, then sour cream into cooked cornmeal until combined. At this point, the wet mixture should be cool enough that adding the eggs will not scramble them, but if it still seems too hot, let it cool for 5 minutes longer. Whisk in eggs until combined. Fold in flour mixture until thoroughly combined and the batter is very thick. Divide batter evenly among prepared muffin cups; it will mound slightly above the rim.
- Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking to ensure even cooking. Let muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins from tin and let cool 5 minutes longer.
- To make jam butter, mix softened butter with jam and serve with warm muffins.