Recipe: Moonlite Bar-B Que's Cornbread Muffins (1980's)

MOONLITE BAR-B QUE'S CORNBREAD MUFFINS

Q. Recently we enjoyed the most delicious corn-bread muffins we ever tasted at Moonlite Bar-B-Que in Owensboro, Ky. The barbecue is great, but I'd go back for just the muffins. Do you think you could get the recipe? - Nina Clubb, Brandenburg, Ky.

A. Ken Bosley, co-owner of Moonlite Bar-B-Que, shares the following. Bosley says that if you don't have a muffin tin, you can use a 10-inch iron skillet

2 eggs
1 1/2 cups milk
1 1/2 cups buttermilk
1/2 cup Wesson oil
1/2 cup butter, melted
3 tablespoons sugar
1/2 cup sell-rising flour
3 cups self-rising cornmeal

Heat oven to 500 degrees F. Generously grease muffin tin or skillet.

Place eggs in a large mixing bowl. Beat well. Add milk, buttermilk, oil and melted butter. Mix well.

Add sugar, flour and cornmeal. Mix well. Pour into prepared muffin tin or skillet.

Bake muffins 10 minutes or 20 minutes for skillet corn bread.

Makes 16 muffins or 1 (10-inch) skillet corn bread.
Source: Vintage newspaper recipe clipping: Cook's Corner by Alice Colombo, 1980's