Corn Meal Muffins or Sticks

Name: Corn Meal Muffins or Sticks
Ingredients: 2 cups corn meal; 1 tablespoon butter, melted; 2 tablespoons flour; 2 eggs, beaten; 4 teaspoon salt; 1% cup sweet milk; 1 teaspoon baking powder

From A lady of good taste, 1954

(M. C.)

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1509Calories

34 gProtein

310 gCarbs

23 gFat

Full nutrition (33 nutrients)

Calories1509 kcal

Protein34 g

Carbohydrates310 g

Fiber15 g

Sugars6.8 g

Total Fat23 g

Saturated Fat2.3 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat3.7 g

Cholesterol82 mg

Sodium10206 mg

Potassium588 mg

Calcium374 mg

Iron7.9 mg

Magnesium125 mg

Phosphorus533 mg

Zinc3 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A98 mcg

Vitamin E0.6 mg

Vitamin K0.9 mcg

Vitamin B60.6 mg

Vitamin B120.1 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9 mg

Folate224 mcg

Choline111 mg

Caffeine0 mg

Water74 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 22. The excerpt below is the record exactly as published.

Corn Meal Mufhns or Sticks 2 cups corn meal 1 tablespoon butter, melted 2 tablespoons flour 2 eggs, beaten 4 teaspoon salt 1% cup sweet milk 1 teaspoon baking powder

Cook this with the app: pantry check, scaling, and the assistant.