Over the years, I’ve made a LOT of corn muffins and corn bread. It was my job to make our families mini corn muffins every year for Thanksgiving. I loved making them, but if I’m being honest, I didn’t like how they tasted. They were so dry, but we had a recipe and I had to stick to it. 

As I grew older and became more adventurous with my cooking and baking, I started to play around with the recipe. I had drier ones, moister ones, small muffins, large muffins, corn cakes, corn breads… you name it, I tried making it! Well, who would have that that making it a little more like cake and smothering it with lemon curd would be the key to making it so good? Honestly, me! 

The second I read this recipe, I knew it was going to be good. So good, I carried this recipe clipping from All Recipes magazine around with me through 4 different homes in 2 states (moving’s a pain – don’t do it if you don’t have to/want to :)). Suffice to say, it was worth the effort and I’m so glad I finally had the perfect time to make it.

This is a winner of a bread and side dish! Get yourself some realllllyyyyy good lemon curd to go on top and you won’t regret it! Hope you like this as much as I did! xo