"Cornbread muffins" A valley tradition
Homemade corn bread muffins are part of the tradition of the annual Thanksgiving in the Valley. This marks the 29th year that Monte Flock and family have made the muffins for the community meal. Preparations are already underway.
"Got the corn harvested, bought some new wheat, so we have this year's wheat," said Flock. "My corn this year is absolutely beautiful, it's bright wonderful yellow hard corn, got it harvested and today I'm cleaning it".
With the help from his neighbors, his niece and extended family, they will clean the crop by hand, grind it up and mix it all together. On Thursday morning at 5am Flock starts the ovens. Years ago, Flock purchased the ovens and stoves from the old Morrill High School cafateria. With large equipment, they can cook 120 muffins at a time. On Thanksgiving morning, Flock and his family will cook over 700 muffins for Thanksgiving in the Valley and for the free Thanksgiving Dinner at the American Legion in Morrill.
Flock says in that 720 muffins there will be only $4.63 worth of wheat and $3.32 worth of corn. Platte Valley Bank donates all the milk and eggs to make the cornbread muffins.
Flock says the secret to his muffins is that they are fresh. His family recipe calls for whole grain corn, whole wheat ground, along with sugar, eggs, baking powder, milk and corn oil. "What makes the muffins good is that the ingredients are fresh and grain will be ground this week," Flock said.
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