Maple-Bacon Corn Muffins


I’m particularly excited about cornmeal lately after acquiring a new stash of the freshly stone-ground gold from my cousin Mark. He runs the cornmeal grinding exhibit at the Mountain State Art and Craft fair in Ripley every year, and I was there helping out at the sales table last weekend.
He grinds the corn fresh right there, the old-fashioned way, for people to see. Whole corn goes into a big hopper at the top.
The ground cornmeal shoots out and is shaken on the tray, leaving the bran, or chaff, behind. (This is great for mixing into chicken or pig feed.)
The cornmeal is bagged up immediately for sale.
You can’t get any fresher than that! I could hardly wait to get home to make some cornbread–and come up with some new recipes. This one for Maple-Bacon Corn Muffins comes originally from a friend, who had found the recipe somewhere and changed it up. She passed it on to me, and I made some more changes that sounded as if they would suit me–and the result is insanely delicious. I had to share it.

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Maple-Bacon Corn Muffins:

1 cup yellow corn meal
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon brown sugar
1/4 teaspoon salt
2 eggs
3/4 cup maple syrup
3/4 cup milk
1/4 cup sour cream
3 tablespoons vegetable oil
1/4 teaspoon maple extract
10 slices bacon, chopped

Preheat over to 425-degrees. Line a muffin pan with cups or spray with oil. Stir together cornmeal, flour, baking powder, brown sugar, and salt. Make a well in the center of flour mixture and add the eggs, syrup, milk, sour cream, vegetable oil, and maple extract. Mix until combined then stir in the chopped bacon. This is a fairly thin muffin batter. Fill the muffin cups about 3/4 full and bake for about 20 minutes–watch them for browning.
*Makes 15-16 muffins.

The maple flavor is perfect with the cornmeal and bacon, and they are FULL of bacon!
These are, hands down, the best corn muffins I’ve ever tried. Try them and let me know what you think!

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Homemade Ranch Style Beans


The kids were home for the long Labor Day weekend and I knew that Morgan had been longing for a certain something that is hard to find around here and yet a staple in every grocery store back in Texas (where she spent her early childhood and still visits). Ranch Style Beans. This is a brand of beans with a particular spicy flavor. It’s not the same as a West Virginia pot of beans–which can be spicy but is centered more on the ham or bacon flavor of the meat cooked with it. The spices are much stronger in Ranch Style Beans. But, finding them on a store shelf around here–not so easy! It’s been a while since I actually even had possession of a can of Ranch Style Beans, but that flavor is unforgettable and is completely Texas. Texas…. Tex Mex. Chili gravy! It hit me. THAT’S THE FLAVOR.

I make my Tex Mex Cheese Enchiladas with a chili gravy. What if I put a chili gravy in a pot of pinto beans? RANCH STYLE BEANS! I was sure of it. I whipped up a pot for Morgan this past weekend and served it up for the taste test.

Morgan: “This tastes exactly like the Ranch Style Beans at the store!”

Then she popped her hand over her mouth and her eyes grew big as if she’d just said something horrific.

Morgan: “I know you want it to taste better than the store because it’s homemade!”

Me: “No! That’s perfect! That’s a compliment! I wanted it to taste exactly like the beans at the store!”


Here’s how to make ’em.

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How to make Homemade Ranch Style Beans:

You can start with a 15 ounce can of prepared plain pinto beans, or start with one cup of dried pinto beans. If starting from dried, wash the beans and cover them with water. Bring to a boil then turn off the heat, put on the lid, and let soak for one hour. Drain the soaking water then run cold water in the pot to rinse the beans again, drain the water, then cover the beans again with water and bring the pot to a simmer on the stove. While simmering the beans, prepare the chili gravy.

Chili Gravy
1/4 cup lard or vegetable oil
1/4 cup flour
1/4 teaspoon black pepper
1/2 teaspoon salt
3/4 teaspoon garlic powder
1 teaspoon ground cumin
1 tablespoon chili powder
1 cup water

Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for a few more minutes until you have a nice, light brown roux. Add the rest of the dry ingredients and continue to cook for one minute, stirring constantly. Add water, stirring as sauce thickens. Turn heat to low and let sauce simmer for 15 minutes.
Once the simmering beans start to soften (or immediately if using a can of prepared beans), drain the simmer water (or liquid from canned beans) and pour in the chili gravy.
Add water to adjust the thickness of the sauce and to completely cover the beans. Let the beans continue to cook until softened, adding water as necessary during the cook. Add more salt at this point to suit your taste, if you like.
These beans are perfect as they are in the classic version, but they can be served (or even cooked) with chopped onions or jalapenos as well and are also sold in those variations. As you can see in the picture above, I added some chopped jalapenos to my pot. And they were delicious!

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