Corn Muffins

 Recipe for corn muffins:

Cream
4 T butter, melted
1 C sugar

add

2 eggs
1 1/2 C corn meal
1 1/2 C white Presto flour
1 1/2 C milk

Oven - 375 - 30 minutes

Found in "Red and Black" by Grace Richmond. Published by A.L. Burt, 1919.


-Click to enlarge photos-

2 comments:

F. Samuel Marchbanks said...

Yes, very straightforward as long as you know anything about baking. But in case you DON'T know:

Grease a muffin tin well with oil or vegetable shortening and set aside. Preheat the oven to 375° F (190° C).

Beat the eggs and set aside. Cream the butter and sugar, then add in the eggs. Sift together the cornmeal and flour (I would add a teaspoon of baking powder as well, to improve rising) and add to the butter mixture alternately with the milk. DO NOT BEAT--only stir enough to incorporate and moisten everything. Beating will develop the gluten in the flour and make the cornbread gluey.

Divide the batter among the muffin cups; do not overfill. Two-thirds full is ideal. Bake in the preheated oven for 30 minutes. Remove from the oven, loosen the muffins carefully from the tin, and serve warm.

Michael Popek said...

I believe Presto flour is self-rising. At least the old school stuff was.

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