Corn Muffins
- 3 eggs, lightly beaten
- 1 pint buttermilk, if very sour, use less
- 4 ounces cream or milk
- 1 tsp baking soda
- 2 ounces lard or butter
- Corn meal
Mix all of the ingredients well together. Use enough corn meal to make the batter of the consistency of pound cake batter. Put in muffin molds and bake in a hot oven at 400°F.
Submitted by Oct 27, 2009
15 min
30 min
45 min