This recipe comes from my home state, tennessee, where you don’t need a mule to haul your groceries over the state line. So, what makes this recipe special? Well, the ingredients are local, the prep time is short, and the result is pretty incredible.
The tennessee mule recipe is based on a classic local food staple that I learned from my dad. Its called cornbread, and it’s a traditional breakfast staple. It was originally a local recipe that was passed down from family members, but I’m glad it has the new take on it by a couple of guys at home cooking school.
The ingredients are corn, butter, sugar, eggs, baking powder, salt, and flour. They are kneaded, combined, and allowed to rest for 30 minutes. The batter is then baked at 350 for about 20 minutes. The batter is actually pretty stiff and not easy to make, so they have to take it out after 10 minutes, mix it in, and then bake it at 350 for another 10-15 minutes.
This is how you can make a mule out of corn and butter while doing a good job at making your own butter, with all the ingredients and cooking time. This is how you can make a mule out of the leftover corn and butter and then eat it once again, using both ingredients in the recipe as it’s been prepared. It’s actually quite tasty on its own, and is one of my favorites from our time-looping “mule” recipes.
All our mules are made out of corn, but the only thing you need to do to bake it is roast the corn and butter with the corn and butter in the bowl and the butter in the oven. This way the corn and butter will be really hot and stick to the surface when you open the oven door.
Of course, as with any recipe, don’t over-bake it. Just to be safe, we suggest you make it to the very edge of its “done.
At this point, the corn might just be falling apart and the butter is a little too soft, but it’s so good, I’m sure you’ll love it. It’s just like corn on the cob, only better. Next time, we’ll be adding in some onions and green peppers, which we think are a nice touch.
This recipe, unlike the last one, will not turn into a cornstarch-soaked, chocolate-covered, buttered corn bomb. That recipe was a disaster, but its still delicious. This one is much better.
It’s a good thing I’ve never been intimidated by a mule.
I know, I know. That’s why I’m so excited to share this recipe. Its my tennessee mule recipe. And it does not disappoint. This is my favorite way of cooking corn. The best part is that we don’t have to cut the ear off and boil it. Just use the ear and it will be fresh and tender.