Story time is always better with snacks, right? Today's snack inspiration comes from the classic tale of Appalachian life, When I Was Young In The Mountains by Cynthia Rylant with pictures by Diane Goode. My copy has the Reading Rainbow stamp of approval on it which is probably where I first was shown this story. Reading Rainbow is the best! So many of my childhood reading favorites come from watching that show and then going out to find the book that was talked about. When I Was Young In The Mountains is the story of a young girl who lives in the West Virginia mountains with her brother, grandmother, and grandfather. The book gives a depiction of life during that time that is all at once happy, simple, and challenging. The grandfather works in a coal mine and comes home covered in soot. The grandmother makes beans, okra, and cornbread for dinner, and the kids jump in swimming holes to escape the summer heat.
The recipe for this story time is inspired by all of that good cornbread that was and still is baked in Appalachian kitchens. These muffins are sweet and buttery with a nice crumbly texture from the cornmeal.
Sweet Corn Mountain Muffins:
- one stick of melted butter
- 1/4 cup honey
- 1 egg
- 1 cup whole milk or buttermilk
- 1 cup yellow cornmeal
- 1 cup of your favorite yellow cake mix
- preheat oven to 350 degrees.
- whisk melted butter and honey until well combined. add egg and milk. whisk again.
- add dry ingredients. mix until combined.
- line a muffin tin with muffin papers. fill with batter.
- bake until brown on top (about 15-20 minutes)
I love to split these open and spread a little softened butter or jam, but they are also good just as they are. Try them out!