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Book Description

"We see Sissy Hicks as the Alice Waters of Vermont," says Michael Stern" - relying on local farmers and green grocers, cooking meals that reflect the seasons, and creating a menu that is at once respectful of tradition and yet always surprising... This cookbook is one that cooks will turn to for ideas for Sunday dinners, company's-coming meals, candlelight suppers, and leisurely family breakfasts on a weekend morning.

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Elegant Comfort Food from Dorset Inn: Traditional Cooking from Vermont's Oldest Continuously Operating Inn

Authors: Jane Stern and Michael Stern

Date: August 2005

ISBN: 1401601987

Publisher: Rutledge Hill Press

Hardcover

ORDER/INFO

Garlic Herb Corn Muffins
Recipe from: Elegant Comfort Food from Dorset Inn
by Jane Stern and Michael Stern
Cookbook Heaven at Recipelink.com

Savory muffins look great in the dinner table bread basket and go especially well with a meal of ham, pork chops, or spiced beef.

Makes 6 Muffins

1 cup all-purpose flour
1 cup cornmeal
1 to 1 1/2 tablespoons sugar; or to taste
4 teaspoons baking soda
1 1/2 teaspoons salt
1/4 teaspoon chopped fresh thyme leaves
1/4 teaspoon chopped fresh rosemaiy
1/4 teaspoon chopped fresh marjoram
1/4 teaspoon chopped fresh sage
2 eggs, lightly beaten
1 cup milk
4 tablespoons (1/2 stick) melted butter
4 roasted garlic cloves, pureed

Preheat the oven to 425 degrees F.
Sift the flour, cornmeal, sugar, baking soda, and salt together into a mixing bowl. Mix in the thyme, rosemary marjoram, and sage.
In a separate bowl whisk together the eggs, milk, butter, and garlic. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir to a smooth batter. Fill a well-buttered muffin tin or corn-stick pan two-thirds full.
Bake for 15 to 20 minutes or until nicely browned and baked through.

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