JL HUDSON’S MAKE ALIKE CORN MUFFINS
By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, Marysville, MI; June 1997, p. 50).
When it comes to light, high, delicately textured corn muffins, I will always remember those served in the 12th floor dining room of the J.L. Hudson’s Company, in downtown Detroit, over 30 years ago [(circa 1950s-1960s). Hudson’s permanently closed that store on January 17, 1983.] Thank goodness for memories.
INGREDIENTS:
1-lb can cream style corn
2 eggs
½ tsp vanilla
Dash nutmeg
1 TB liquid artificial sweetener OR ½ cup sugar
1/3 cup buttermilk
2½ cups Bisquick
INSTRUCTIONS:
Using a medium sized mixing bowl and wire whisk, combine ingredients exactly as listed above; adding 1 at a time, whisking well with each addition. When you work in the Bisquick, do so ONLY until completely moistened by other ingredients. Overbeating will make muffins heavy.
Divide batter equally between 12 paper lined muffin wells OR 15 paper lined cupcake wells. There should be enough batter to fill the wells almost to the top of the paper liners.
Bake muffin size at 400°F for 30 to 35 minutes…
Bake cupcake size at 400°F for 25 to 30 minutes…
OR, in either case, until evenly browned and tops appear to be cracked on surface. Cool in pans, on wire rack, for 30 minutes before serving. Paper liners will remove more easily when muffins are cooled.
Do not serve too soon or the texture may appear to be underbaked. The 30-minute cooling [period] is perfect. Makes 12 muffin sized or 15 cupcake sized muffins.
See also…
