Wednesday, May 26

Posted by: tayla 5/26/2010 4:53 AM

What's Cookin' Wednesday - Grill, Baby, Grill!
Memorial Day is coming up this weekend and with it comes the un-official start of summer. When we think about summer foods we think about firing up the grill, ok we also think of ice cream, but for today we're focusing on the grill. Our resident foodie Patrick Evans-Hylton joins us along with Lee Ann Whippen of Wood Chick's BBQ and Chef Sam McGann of River Stone Chophouse. They'll have tips and tricks that will make your grilled summer meals come off without a hitch.

From the 26 May 2010 “What’s Cooking Wednesday” HearSay with Cathy Lewis show on WHRV 89.5 FM
By Chef Patrick Evans-Hylton
I love all sorts of cornbread: sweet cornbread, white cornbread, cracklin’ cornbread – it is one cakey sidekick to a myriad of dishes, or enjoyed on its own. Raised by my paternal grandmother in suburban Atlanta, we had cornbread at least five times a week; it was great to dunk in hearty Brunswick stew, or eat along side an all-vegetable supper of collards, lima beans and stewed tomatoes. Cornbread is also the perfect foil for a big plate of pulled pork barbecue, slaw and baked beans.
Here is a great recipe for slightly sweet, extra moist cornbread muffins:
2 large eggs
1 cup sour cream
6 tablespoons butter, melted
1/4 cup milk
1/2 cup all-purpose flour
1-1/4 cup yellow cornmeal
1-1/2 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoons salt
1/2  teaspoon dried thyme
1 tablespoon sugar
Prepare traditional muffin tins by coating lightly with a cooking spray, or set a silicone muffin tin aside. Preheat oven to 400F.
In a medium bowl, whisk eggs; combine with the wet ingredients of sour cream, butter and milk. Stir to incorporate.
In a large bowl, combine the dry ingredients of flour, cornmeal, baking powder, baking soda, salt, thyme and sugar; stir to incorporate and make a well in the center of the mixture.
Pour wet ingredients into the well of the dry ingredients and gently fold to mix; stir until just blended. Spoon batter into muffin tins about 2/3 of the way full. Bake for about 25 minutes, or until the tops are lightly browned. Check the doneness by inserting a toothpick in the center of one of the muffins; it should come out clean.
Just before the muffins are done, add a small amount of honey in a saucepan and heat. Lightly brush the tops of each muffin right out of the oven and still hot, with a little of the honey; the heated muffins will absorb some of the honey. Yields 8-12 regular-sized muffins.
Patrick Evans-Hylton is a Hampton Roads food writer and educator and joins Cathy in the studio the last Wednesday of each month. For more of his adventures in food, check out his blog:

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