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Culinary Spotlight: Corn Muffins

Surrounded by food professionally for the past 18 years, I have had time to perfect a recipe or two. I’ve had the pleasure of working with some extremely talented folks around the Fargo-Moorhead area even though I’m not originally from this area. My catering company Urban Foods has recently joined forces with Chef’s Table to curate and execute the menu for the new Armory events space in Moorhead.

The dish today has been a favorite of mine and lots of family members for decades. Because my family originates from the south, cornbread was always a common item on the table during family-style dinners, and it stuck with me. Again, I’ve had time to perfect the recipe so this won’t be the exact style I grew up with. The main difference is the addition of a considerable amount of butter and cream to keep it moist from oven to table, thus not requiring the addition of butter after the fact, though feel free if you like.

Cornbread is a fairly cheap item to create at home, and easy to make in big quantities for larger families or gatherings. It’s delicious and can be made fun by adding cheese, corn, jalapenos or all of the above. Have fun with it, it’s such a great comfort food, and can accompany just about any dish. Try it out at the next dinner you plan to prepare. It’s easy and impressive.

Chef Jeff Reitz



  • 1 cup of cornmeal
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • ½ cup sugar
  • 1 tsp salt


  • 1 cup heavy cream
  • 2 eggs
  • 2 ounces butter
  • ¼ tbsp honey


  • Spray muffin tins with nonstick spray.
  • Preheat oven to 375 (oven rack should be near the middle).
  • Combine all dry ingredients in a mixing bowl, set aside.
  • Combine all wet ingredients, then add dry ingredient mixture to wet ingredient mixture.
  • Fill sprayed muffin tins ⅔ of the way full.
  • Bake for approximately 8 minutes. (watch closely near the end, all ovens cook differently).
  • Test for doneness by sticking a toothpick into the center and seeing that it comes out clean.

Written by Jeff Reitz

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