Corn Muffins
- 2 cups cornmeal
- 2 cups flour
- 1 Tbsp sugar
- 1 tsp salt
- 2 tsp baking powder
- 1 Tbsp butter or lard
- 2 eggs, beaten
- 2 cups milk
Sift together the cornmeal, flour, salt, sugar and baking powder. Rub in the shortening and then add the beaten eggs and milk. Mix into a batter the consistency of cup cake.
Fill well greased muffin pans with the mixture, 2/3 full. Bake in a hot oven at 400°F.
Fill well greased muffin pans with the mixture, 2/3 full. Bake in a hot oven at 400°F.
Submitted by May 16, 2010
15 min
30 min
45 min