Corn muffins made today. That box of Albers yellow cornmeal was staring me in the face so I put together the recipe on the box, adding twice the quantity of sugar called for. I made two batches — one for the heavy, dark, non-stick muffin pan and the other for the blue silicone pan. The heavy pan browned better, but both versions were fine. These silicone pans (even the smooth ones) stick when you make cornbread or pound cake-type recipes, I don’t care what anyone says. I always rub a little oil in them first. The last time I made cupcakes in those individual, ridged silicone cupcake pans, fuggedaboutit — they really stuck and were a mess to clean up. Berry took it upon himself to oversee the corn muffin process and then kept an eye on them, as you can see in the photo.