The Sweet Magnolias Cookbook (7 page)

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cups corn muffin mix (see Corn Muffin Mix recipe)
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1 (14½-ounce) can whole-kernel corn, drained

6 ounces grated cheddar cheese

1 cup sour cream

2 eggs, beaten

Preheat oven to 400ºF.

Grease a standard-size 12-cup muffin tin.

In a large mixing bowl, combine first 3 ingredients.

In a separate small bowl, blend together sour cream and eggs. Stir into dry mixture.

Divide batter among muffin cups. Let rest at room temperature 5–10 minutes.

Bake 18–20 minutes, until tester inserted in center comes out clean, and center of muffin springs back when touched.

Let muffins cool in pan 2–3 minutes. Remove from pan, and transfer to cooling rack. Serve warm.

Note: These muffins are such a breeze to make and absolutely delicious served with almost any soup, stew or chili.

Corn Muffin Mix

4¾ cups all-purpose flour

4 cups yellow cornmeal

1 cup sugar

4 tablespoons baking powder

2 tablespoons salt

1 cup all-vegetable shortening

 

Combine all ingredients, and blend well using either a food processor or handheld pastry blender. Freeze in an airtight freezer bag for use within 6 months.

 

MAKES ABOUT 10 CUPS

1 pound dried navy beans

8 cups chicken broth or stock

1 (28-ounce) can diced tomatoes

2 cups medium-diced yellow onions

8 ounces deli ham, cubed small

1 cup thinly sliced celery

2 bay leaves

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon minced garlic

¼ teaspoon freshly grated nutmeg

Salt and freshly ground black pepper to taste

GARNISH (OPTIONAL)

½ cup minced fresh parsley

Place dried beans in a colander, and flush with running water. Sort through beans, and remove any bits of debris.

Place rinsed beans in a Dutch oven. Fill pot with water, covering beans by several inches. Soak at least 8 hours.

Drain beans, and return to the pot. Add chicken broth and all remaining ingredients except for salt, pepper and parsley.

Bring soup to a boil, and boil gently 1 hour.

Reduce heat to simmer. Cover pot with lid, and simmer 3 hours, until beans are tender.

Season with salt and pepper. Garnish with parsley just before serving.