Susan’s Mini Corn Muffins

The stoop was not just an architectural feature of many of the buildings in The Bronx, it was much more than that.  In addition to flanking the entryway to the building , it was the place to linger, to hang out and have what my older son refers to as a “stop and chat.”  It even served as a destination because plans were often made to meet up with friends at “the stoop”  The boys played stoop ball and the girls used the same pink Spalding ball to play “A my name,” a children’s game where you continuously bounced the ball and turned your leg over the ball on the word that contained the letter of the alphabet that was being emphasized.   i.e. A my name is Anita and my husband’s name is Al, we come from Alabama and we sell Apples.  It wasn’t until about 7 years ago on a trip to Brooklyn when I bought several “spaldines” and discovered that we had mispronounced Spalding all these years.

My friend Saul likes to make fun of the days I spent hanging out at the stoop but to this day I smile when I am in NYC and see that kids and adults are still doing it.  After spending those hot summer days lingering around the stoop I would go upstairs and have an ice-cold glass of milk with an afternoon snack.  If my mother were here, she would tell you that had the milk been out of the fridge and on the counter for more than one minute, I would refuse to drink it.  The snacks?  My favorite were, iced brownies with walnuts, black and white cookies, Chinese cookies, or a corn muffin split in half and lathered in butter.   The stoops are in The Bronx and I am in L.A. , but the corn muffins are in the kitchen, hot and fresh from the oven, and the milk is still in the fridge.

 

Susan’s Mini Corn Muffins

2 cups yellow cornmeal

2 cups flour

1/2 cup sugar

2 Tb baking powder

2 tsp salt

2/3 cup oil

2 eggs

2 cups milk

Pre-heat oven to 400 degrees.  In a large bowl, mix dry ingredients.  Combine oil, eggs, and milk in a small bowl, and add to dry ingredients till just combined.  Grease mini muffin tins well and fill to the top.  Bake for about 8 minutes using a convection oven or about 10 minutes in a conventional oven.  Makes 24 muffins.

Enjoy,

Irene