CORN MUFFINS

Ingredients

• one pint of buttermilk
• one pint of sifted meal
• two eggs beaten separately
• one tea-spoonful of soda
• one table-spoonful of lard

Method

1. 1

   Stir in the soda; heat one tablespoonful of lard and pour into the mixture.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 76. The excerpt below is the record exactly as published.

f pint of sifted meal, one pint of buttermilk, two eggs, one scant tea-spoonful of soda, one tea- spoonful of salt, one table-spoonful of lard. Mix well, and bake quickly in a long pan. Mrs. Dimmitt. KENTUCKY DODGERS. Take one quart of sifted meal, one level tea-spoonful of salt, one table-spoonful of melted lard. Mix thoroughly through the meal, scald with one-half cupful of boiling wa- ter; let stand half an hour, then add another half tea-cupful of boiling water, or enough to make a soft dough. Mold in- to oblong cakes with the hand. Put into the pan, and bake. CORN MUFFINS. Take one pint of meal, one pint of buttermilk, one-half tea-spoonful of soda dissolved in the milk, a little salt, one egg, one table-spoonful of melted lard. This makes one dozen muffins. Mrs. Peaee. KENTUCKY CORN GRIDDLE CAKES. Take one-half cupful of sifted meal, wet with sweet milk, and stir into a half pint of scalding water. Let it boil a The New Kentucky Home Cook Book. 151 few minutes, then beat three eggs separately very light, the yelks and one pint of meal, a pinch of salt. Mix all to- gether with sweet milk until the right consistency for batter, then stir in the beaten whites, leaving part of it on top of the batter. Fry on a well-greased griddle. Miss Julia Porter. CORN MUFFINS. Take one pint each of buttermilk and sifted meal, two eggs beaten separately (beat the yelks and pour in the milk), one tea-spoonful of soda ; stir in the soda ; heat one table-spoonful of lard

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