Corn-Muffins

Ingredients

• a quart of corn meal
• an ounce of butter
• a teaspoonful of sugar
• a salt-spoonful of salt
• the yolks of three eggs
• a measure of baking-powder
• a small portion at a time of cold, sweet milk

Method

1. 1

   To the corn meal, add butter, sugar, and salt.

2. 2

   Scald with boiling water, stir until moistened.

3. 3

   When cool, add yolks of eggs and beat well.

4. 4

   Add cold milk gradually until batter is of proper thickness.

5. 5

   Beat egg whites to stiff froth and fold in alternately with baking powder mixed with meal.

6. 6

   Bake in muffin-rings or shallow pans in a quick oven.

Nutrition per serving

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 32. The excerpt below is the record exactly as published.

Corn-muffins are very fine, made in this way : To a quart of corn meal add an ounce of butter, a teaspoonful of sugar, and a salt-spoonful of salt. Scald with boiling water, pouring the water on slowly, and stirring the mixture until all the meal is moistened. When cool, add the yolks of three GRIDDLE-CAKES AND OTHER THINGS. 79 eggs, and beat well through the dough ; then add cold, sweet milk, a small portion at a time, beat- ing thoroughly, until the batter is of proper thick- ness. Beat the whites to a stiff froth, and add half at a time, alternating with a measure of bak- ing-poAvder

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