[Hint: These muffins are also great with wheat flour!]

Makes 1 dozen corn muffins

What To Get:

What To Do:

Preheat oven to 400 degrees. Line muffin pan with cupcake liners or lightly coat with butter or oil.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Add milk and vegetable oil, and stir until well-combined. Add egg, and stir until well-combined. Sometimes, in baking, you want to be careful to not overmix your batter… this is not one of those times. Pour batter into prepared muffin cups until each is about 3/4 full.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

You can also use a 9″ cake pan or cast iron skillet, but we like to save those for our savory cornbread.

This sweet and tangy vinaigrette is excellent with simple mixed greens or a complex salad.

What To Get:

 What To Do:

Whisk together honey and apple cider vinegar in a glass bowl until honey is dissolved. Add onion powder, mustard powder and pepper, and whisk until evenly distributed. While whisking somewhat vigorously, slowly add olive oil and whisk until oil is emulsified. Store in a mason jar in the fridge until you need it.

Instead of onion powder, you can also use a finely diced shallot or a tablespoon of minced onion. If you don’t have mustard powder on hand, don’t worry. It is still delicious without it.

This vinaigrette tastes the best if you make it the day before an store it in the fridge overnight so the flavors have a chance to meld together… just make sure you give it a good shake before you use it.

Give it a try and let us know what you think!

What To Get:

What To Do:

Preheat oven to 350 degrees F (175 degrees C). Line a 9×13 inch pan with parchment if you have it, and lightly coat with butter. If you don’t have parchment paper, just butter the pan. It’ll be ok.

Sift together the dry cake ingredients: flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Mix in sour cream. Beat in the eggs one at a time. Stir in the vanilla. By HAND, gently fold in the flour mixture, mixing just until incorporated. Set aside.

In a medium bowl, mix together brown sugar,flour and cinnamon. Add cold butter cubes. Using a fork (or a pastry blender if you are fancy), work the butter into the dry ingredients until you have evenly distributed, coarse crumbs. Stir in pecans.

Pour half of the batter into the prepared pan, using a spoon to spread it into an even layer if necessary. Sprinkle roughly a third of the pecan crumb mixture over the batter. Pour the rest of the batter on top, again carefully spreading it with a spoon if necessary.

Bake in the preheated oven for 10 minutes. After the top sets just a little bit, sprinkle the rest of the pecan crumb mixture on top. Make sure you don’t neglect the edges and the corners!

Return to the oven and bake for 30-45 minutes more. You’ll know it is done when a toothpick inserted into the center of the coffee cake comes out clean. It will also smell amazing. Let cool in in the pan. Serve out of the pan. If you don’t want your guests to see your ugly pan, let cool, slice, and stack your slices on a pretty platter.