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- This morning y'all, I'm sharing a recipe
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and I think I've shared this before,
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but it was online or even in one of my cookbooks
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is Bubba made a couple of really good breads.
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He made the beer biscuits,
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and he also made Bubba's corn muffins.
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And this was actually a corn muffin that for a time
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when I was in the smaller restaurant,
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I would make these cornbread muffins at night
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because we didn't have enough griddle
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for me to make hoecakes at night.
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So we only serve the hoecakes at lunch
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and these corn muffins at night.
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And Bubba served these at Uncle Bubba's his restaurant.
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And it's hard to believe my brother has been gone,
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gosh, this year will be seven years,
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and I still miss him like it was yesterday.
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But anyway, I'm thinking about you today Bubba,
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just like I did yesterday and just like I'll do tomorrow.
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So anyway, oh, I know what I was wanting to do.
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I kept coming to the refrigerator,
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but I couldn't remember what I was wanting to do.
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So to me, this is important.
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I don't know, I may not have any.
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Anyway, I use a cornmeal mix because,
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did I not have a cornmeal mix anywhere?
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Anyway, the cornmeal mix works so much better
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than straight cornmeal.
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So you want to start with a cup of self-rising meal,
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I wanted to show y'all the bag that it comes in.
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- [Theresa] It's in there. It's just a five pound bag.
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- Okay, well I just couldn't see it for nothing.
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Oh, there it was turned backwards.
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I thought it was grits.
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Good, thank you Theresa.
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So this is what I use for my cornbread making
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and it's just a lot better than the plain cornmeal.
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So you shouldn't have any trouble
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finding that in your grocery store.
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But if you live somewhere where they don't stock this
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you can always order it on the web, don't you think Theresa?
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But anyway, it makes that much difference.
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So in goes my self-rising cornmeal mix, a cup of,
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no, it's three fourths of a cup of self-rising flour.
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And you need to make sure your flour is self-rising,
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since your cornmeal mix is also self-rising.
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Because if you use plain flour,
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you would need to either add baking powder,
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you'd have to add a teaspoon of baking powder to it,
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otherwise, they're not gonna rise up like they should.
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And I've got some salt.
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And Bubba liked to put a little bit of cayenne in his.
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And Michael just loves these muffins.
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Alright, so I've got my two eggs.
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And I bet you have all this stuff in the pantry,
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that you could make these on a second's notice,
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as long as you got self-rising cornmeal mix.
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Alright, and then I got a eight ounce can of cream corn.
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And so that's gonna make this cornbread nice and sweet,
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and hopefully that cayenne will give it a little bite
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Okay, so I'm just going to mix that up.
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Now, you can make this
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in a cast iron skillet if you want to,
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but you know, I've just uh-oh, uh-oh, get back in there,
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but I've just found that, I'm stirring too hard over here.
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I just like corn muffins.
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I think they're more convenient,
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and any of the leftovers, I can split and butter
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and toast in my air fryer,
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so they'll be just as good the next day.
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Now for my corn muffins or my cakes,
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I like to use, well, this is regular butter flavor,
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and I'm just gonna spray my dipper,
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but I'm gonna use for my,
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oh, you've already done it hadn't you, Theresa?
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When you're doing cakes or muffins or anything like that,
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I like to use the baking spray that has flour in it,
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because it will almost never stick,
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you know, if you use that kind.
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So thank you Theresa.
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So you don't wanna over mix your corn muffin,
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any kind of muffin you're making.
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You just don't wanna kill it by over beating it.
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I am just doing this quickly, and then I'll go back
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and make sure I got it all leveled out the same size.
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Uh-oh, may have been a little heavy handed with some of them
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'cause I don't think I'm gonna get two more.
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But I am gonna go back.
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Now, we're gonna bake these on 375, y'all,
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for, gosh, I can't remember, 20 or 25 minutes.
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- Can I ask you a question?
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- Yes, please, ask me a question.
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- Oh, I forgot it Theresa.
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- [Theresa] I'm just standing there looking going.
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- If if it wasn't for Theresa, what in the hell would I do?
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Why did you wait so late to tell me?
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- [Theresa] I don't know, I came over.
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- I thought, well, this ain't mixing right, y'all.
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Ooh, I'm so glad we used the spray with flour.
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Look at it just coming right back out.
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See that's what happens when my mind gets
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- [Theresa] Overused.
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- Yeah, out of kilter, you know?
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Oh, anyway, it's gonna be delicious.
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You got you another pan ready, Theresa?
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- [Theresa] You need me to get, oh yeah.
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Let me go get you one.
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- Yes, thank you. - [Theresa] This time
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you'll get to spray it.
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See, that's what you really wanted to do was spray.
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Oh my gosh, I can't believe I did that,
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but I thought, this is sure a thick batter.
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- [Theresa] Here you go.
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- Thank you, so you want me to spray it?
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- Okay, if you'd spray it, that'd be great.
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- You have to move up here.
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- I had it out to show 'em what I like to use.
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So listen, you cooks out there that, thank you,
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don't cook very good, we all make booboos,
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so you just fix it and keep on going.
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- [Theresa] Let's try again.
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- Let's try again and we gonna do it right this time.
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All right, I wanna make sure.
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Yeah, I thought that is the thickest batter.
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I don't ever recall it being that thick.
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And we might be able to make 12
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now that we got all the ingredients.
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You know, sometimes you just have to laugh
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- We'll call that a done deal.
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- Okay, 375. - Uh-huh,
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for about 20, 18 minutes.
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Uncle Bubba's corn muffins.
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If you've never made these before, you're gonna love them.
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And Michael's favorite way to eat these
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is buttered and cane syrup poured on top of them.
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Got to have a little butter.
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Because remember, the recipe doesn't have any butter in it.
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Almost didn't have any oil in it either.
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Theresa hadn't been on her toes.
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When you taste these,
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you'll understand why everybody loved them so much
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at Uncle Bubba's and the Lady and Sons.
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Love and best dishes, y'all.
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Don't forget to subscribe, please.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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Love and Best Dishes Y'all.
