In the American South where I have spent a fair amount of my life, the expression ” A Meat & Three ” means home-cooking to anyone looking to fill up on food that makes them think of family meals and Sunday dinner after church at Grandma’s house.
Nobody does this type of meal better than my step-mom Cullene and today after years of enjoying her cornbread muffins, I discovered how she makes them so perfectly crunchy on the outside and soft on the inside.
It’s a secret she learned from her mother and I’m glad I took a moment at lunch to find out just how it’s done. I’ve been eating Cullene’s cornbread muffins since I was twelve and only now thought about asking how she makes them so taste so good.
I’ve made them for John a few times and I have to say I don’t think he has been that impressed with mine. Cornbread muffins are not high on the list for meals in Cornwall, but armed with the secret to the crunchy outside I think he may find them more to his liking next time we have a southern style dinner of ” A Meat & Three.”