Hey Y'all!

Tonight's baking adventure was awesome! Now if any of you who know me and my foodie-ness, you know that I have a serious soft spot in my heart for Ms. Paula Deen.

Just look at her! That big smile, those sparkling baby blues! How could Miss Paula EVER steer you wrong? Well she can't. It's just a fact. It's Paula's numero uno favorite ingredient, so it was with her in mind that I, with the help of my good baking buddy Beth, made BUTTER tonight.

Oh yeah...butter. And it was gooooooood.

Beth had the idea to make butter last week during our pumpkin cupcake baking night, and I was all about it. She thought we could make some corn muffins, and some tasty homemade flavored butter to go with them. So tonight we made Sweet Corn Muffins with Honey Cinnamon Butter and Maple Cinnamon Butter. We're talkin' finger-licking, heart-stopping tastiness tonight folks. If you've ever used Jiffy mix, I'd like you to take the box and throw it away (maybe scoff at it first, because you're straight up better than that after you've made these). Follow the directions below, sit back, and wait for the compliments to flow!

Sweet Corn Muffins


  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup shortening
  • 1 cup milk, divided

In a mixing bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 25-30 minutes or until muffins test done (**ours took about 17-18 min, so keep an eye on them! When they start to look golden around the edges, and pull from the sides, they're done).


For this you'll need heavy whipping cream, salt, and whatever you'd like to flavor it with. You can tell this is going to be a crazy technical process...

We used honey and cinnamon in one, and maple and cinnamon in the other.

In a small-medium tupperware container pour heavy whipping cream (maybe 1/2 cup?). Flavor with salt (1tsp? this is optional, but I like salted butter). Pour honey or maple syrup in and shake cinnamon on top. Put lid on (tight!!) and shake until it starts to thicken. Remove lid and taste, add more spice/honey/syrup to taste.

Okay now here's the hard part.

Shake the crap out of it. Shake it, and shake it, and then when you think you're done? Shake it some more. Pretend like it's your boss's head, that cop who gave you a parking ticket, or that guy that cut you off in traffic......or maybe just shake in a non-aggresive way. Do what you gotta do.

The butter will start to look curdled and separated. When it gets to this point, take a couple paper towels, pour liquid out of tupperware and let butter fall into your hand. Squeeze it into a ball until thick enough to spread. Use your best judgement here. Mine was pretty soft, so I just worked it into a ball, then wrapped it tight in saran and stuck it in the fridge. I just checked it, and it's looking really good.

Well that's it! I hope you try it and I REALLY hope you enjoy it. I'm seriously loving all the possibilities with making butter! Next week, look out for something delicious and chocolatey! G'night y'all! ;)


The Philosopher Queen said...

I hope there are some left over at Beth's house for my breakfast on saturday morning! it sounds great!

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