For those cooking at home this holiday, Becky Satterfield, owner of Satterfield’s in Cahaba Heights, share’s her famed recipe for mini corn muffins – the perfect size accompaniment to the holiday meal.

Those that want to take the hassle out of the holiday can order a complete Thanksgiving Family-Style Feast To-Go or a la carte holiday items at https://www.satterfieldsrestaurant.com/s/order

Becky Satterfield’s Corn Muffins

(Yields approximately 2 dozen mini muffins)

Ingredients:

•  2/3 cup yellow enriched cornmeal
• 1 ½ cups all-purpose flour
• 1 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 ¾ cups buttermilk
• 8 large eggs
• ¾ cup vegetable or peanut oil
• 3 ears yellow corn, shucked and kernals removed
• 3 green onions, finely chopped

Directions:

1. Preheat oven to 400 degrees.
2. Add the cornmeal, flour, sugar, baking powder and salt to a large mixing bowl. Gently mix to combine.
3. Add the buttermilk, eggs and oil. Whisk until incorporated. Scrape the sides of the bowl and whisk for another 30 seconds.]
4. Stir in the corn and green onion.
5. Spray a small muffin pan with release spray. Spoon the batter into the muffin wells.
6. Place in the oven and cook for 17-20 minutes, until browned.