American
Corn Muffins
From Temperance cook book, 1887
Serves 12
Presented as published in 1887. 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
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 72. The excerpt below is the record exactly as published.
CORN MUFFINS. One-half cup of butter, one cup of white sugar, one cup of sweet milk, one cup of flour, two cups of cornmeal, three eggs, three teaspoonfuls of Equity baking-powder
Cook this with the app: pantry check, scaling, and the assistant.