Corn Muffins

Ingredients

• I cup earn meal
• I cup flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon soda
• 2 eggs
• 1 £ cups sour cream

Method

1. 1

   Sift the dry ingredients, mix with the beaten eggs and sour milk.

2. 2

   Beat well, pour into buttered muffin rings and bake for twenty minutes in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 17. The excerpt below is the record exactly as published.

Corn Muffins c ^ , e ., ~ ~ , bugar Cakes bpider Corn Cake t\ r-- r* 1 Buckwheat Gems Drop Ginger Cakes Indian Griddlecakes * ndia * Puddl T ng ^ ^. Rice or Hominy Griddle- Jrandywine Inn Pudding cakes or Muffins Savor y Pudding Mother Johnson's Pan- Corn Fritters cakes Sour Cream Pie New England Cooking Mushrooms in Sour School Doughnuts Cream Gingerbread Cottage Cheese Sour Cream Salad Dressing THE use of sour milk has been handed down to us from our great-grandmothers, who had nothing but its lactic acid and the strong soda obtained from wood ashes to raise their biscuits, cookies and gingerbread. The art — and it was an art, as anyone will attest who remembers Dutch oven deli- cacies — has been superseded by the baking powders of to-day. Still, even now a good cook craves sour milk Made Palatable 47 for certain good things. Nothing can take its place in Boston brown bread or in cookies and gingerbread. A few of the best of these old-fashioned recipes are gathered together here. Milk qr crefam used for baking is best when it sours quickly and does not separate, but remains thick and smooth. The usual measurement to use in every recipe where lightness is desired is one level teaspoon of soda to two cups of sour milk or one cup of molasses. Sometimes the milk is sour, but not loppered ; then use it in gingerbread or brown bread, where there is molasses enough to complete the acidity, or let it stand for a few hours in a warm place to lopper. The more acid the milk is, the more soda it will require. Never use milk which has turned bitter or moldy. The only recipe in. this volume which is an exception to the rule, and where cream of tartar adds to the raising qualities of sour milk, is the New England Cooking School doughaut. Miss Downing's expia- tion for setting aside a time-honored rule is that doughnuts have to be so light that the cream of tartar is added to make sour milk sourer, then more soda is used to neutralize it. The result is the best, although the most economical doughnuts, to be found in any cook book. If you are lucky enough to possess sour cream, cut down in each recipe two tablespoons of butter to one cup of sour milk, else the mixture will be too rich. WOODLAWN BROWN BREAD 2 cups sour milk i egg 3 cups graham flour 2 teaspoons soda i cup molasses i teaspoon salt 48 Left-Overs If the graham flour is very coarse, sift it and throw away the bran. Add the salt, pour in the molasses, milk, beaten egg and the soda dissolved in a little water. If you desire bread that is not very dark or sweet, use two tablespoons of molasses and one tea- spoon of sugar. Steam for two and one-half hours in pound baking powder cans. Give it three hours if steamed in a quart pail. — Mrs. Edward C. Smith. SUNDAY MORNING LOAF 2 cups graham flour I cup wheat flour I cup Indian meal I teaspoon salt 1 cup molasses 2 teaspoons soda J cup cold water I tablespoon melted lard I cup sour milk i$ cups sweet milk or water Sift the dry materials together, add the molasses, lard, soda melted in the water, and milk. Beat thor- Made Palatable 49 oughly. Pour into a buttered mold and steam for three hours. This makes two medium-sized loaves. In New England these are called Sunday Morning loaves, because they are generally made Saturday night and put in the oven for half an hour next morn- ing to serve with the traditional baked beans. They keep for one or two weeks and may be heated for use at any time. STEAMED GRAHAM LOAF 3 cups graham flour 1 cup wheat flour 2 teaspoons soda I teaspoon salt 1 cup molasses 2\ cups sour milk Sift the dry ingredients, add molasses and milk, beat well and turn into a buttered mold. Steam three and a half hours. This mixture, cooked in one-pound baking powder cans, will make four loaves, which can be reheated when required. Place the cans on a frame in a kettle containing boiling water. Steam three hours. SOUR MILK BISCUIT 4 cups sifted pastry flour i teaspoon salt i teaspoon soda 2 cups sour milk i tablespoon lard I tablespoon butter Sift the dry ingredients with the tips of the fingers and rub in the shortening. Pour the milk in gradu- ally. Toss the dough on a floured board, pat and roll out. Cut in small rounds and bake in a hot oven. 50 Left-Overs CORN GEMS 2 cups yellow cornmeal J cup flour 4 tablespoons sugar i teaspoon salt i teaspoon soda 2 eggs 4 tablespoons melted butter 2 cups sour milk Sift together the dry ingredients. Add the milk, well beaten eggs and butter, and beat thoroughly. Pour into the buttered gem pans and bake in a hot oven. WHOLE WHEAT MUFFINS I cup whole wheat meal 1 cup flour 2 tablespoons sugar i teaspoon salt | teaspoon soda i J cups sour milk 2 tablespoons melted butter i egg Sift the dry ingredients together, mix with the beaten egg, milk and butter. Bake in hot gem pans. GRAHAM MUFFINS I cup graham flour ij cups flour I cup sour milk } cup molasses f teaspoon soda I teaspoon salt Sift the dry materials. Add the milk to the molasses and beat well. Bake in hot greased gem pans in a hot oven. Made Palatable 51 CORN MUFFINS I cup earn meal I cup flour 1 tablespoon sugar 1 teaspoon salt 1 teaspoon soda 2 eggs 1 £ cups sour cream

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