THOMAS' OLD-FASHIONED CORNBREAD MUFFINS

3 large eggs

1 cup sour cream

6 tablespoons butter, melted

¼ cup milk

½ cup all-purpose flour

1¼ cup yellow cornmeal

1½ teaspoons baking powder

½ teaspoon salt

¾ teaspoon baking soda

1 tablespoon chopped fresh thyme

(or 1 teaspoon dried)

2 tablespoons sugar (optional)

1 cup corn kernels, cut from the cob

Spray 6 extra-large muffin cups with baking spray. Preheat oven to 400 degrees.

Whisk eggs with sour cream, milk, and melted butter. In a mixing bowl, combine flour, cornmeal, baking powder, salt, soda, thyme, and sugar, if using. Stir the egg mixture into the dry ingredients just until blended; fold in corn kernels. Spoon the batter into prepared muffin cups, filling each about one-third to three-fourths full. Bake the muffins for 20 to 25 minutes, or until tops are lightly browned. Makes 6 big muffins.

1½ tablespoons canola or vegetable oil,

for skillet

1 cup yellow cornmeal

1 cup white cornmeal

1½ cups flour

2 teaspoons kosher salt

2 teaspoons baking powder

1 teaspoon baking soda

1½ tablespoons sugar

3 eggs, beaten

½ tablespoon minced garlic

2 cups milk

¼ cup melted butter

1 to 2 tablespoons melted butter

for brushing top

Preheat oven to 425 degrees. Spread oil in a 10-inch cast-iron skillet and place in the preheated oven to get hot while making batter.

In a mixing bowl, combine the two cornmeals, flour, salt, baking powder, soda, and sugar.

In another bowl whisk together the eggs, garlic, milk, and butter. Combine with dry ingredients and stir until all ingredients are moistened.

Carefully remove the now hot skillet out of the oven and twist and rotate to completely coat the inside surface with the oil. Pour the batter in and return to oven. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.

Brush with the melted butter. Cool 10-15 minutes, then carefully invert the pan and allow bread to cool completely on a wire rack. Slice into wedges.

Makes 8 servings.