Corn Muffins, No. 2

Ingredients

• One cupful of corn meal
• Five cupfuls of boiling water
• Two table-spoonfuls of sugar
• One table-spoonful of butter
• One tea-spoonful of salt

Method

1. 1

   Place the butter, sugar, meal and salt together in the top vessel of a double boiler, turn the boiling water upon the meal, stir until smooth, and cook an hour.

2. 2

   Do this at night, if the muffins are required for breakfast.

3. 3

   Turn the batter, when cooked, into a small mixing-bowl, and pour over it a quarter of a cupful of cold water; this prevents a crust forming, and should not be stirred in until morning.

4. 4

   In the morning beat the batter up soft and smooth, and add the following: One and a-half cupful of corn meal, One cupful of wheat flour, Two tea-spoonfuls of baking powder, One egg.

5. 5

   Sift the two kinds of flour and the baking powder together, and stir them into the mixture, adding the egg well beaten, at the last.

6. 6

   Bake in rings or in gem-pans.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 160. The excerpt below is the record exactly as published.

CORN MUFFINS, NO. 2. The following ingredients will make fifteen muffins : One cupful of corn meal. Five cupfuls of boiling water. BREAKFAST DISHES. 367 Two table-spoonfuls of sugar. One table-spoonful of butter. One tea-spoonful of salt

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