Corn Muffins (Quickly Made)

Ingredients

• one pint of corn meal sifted
• one egg
• one pint of sweet milk
• a teaspoonful of butter
• half a teaspoonful of salt

Method

1. 1

   Mix quickly and bake in patty-pans or muffin-hoops.

2. 2

   The whole process will take no more than twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 19. The excerpt below is the record exactly as published.

Corn Muffins (Quickly Made). One pint of com meal sifted, one egg, and one pint of sweet milk, with a teaspoonful of butter and half a tea- spoonful of salt. Mix quickly, and bake in patty-pans or muffin-hoops. The whole process will not take more than twenty minutes. 80 VmOINIA COOKERY-BOOK. The same batter dropped from a spoon into cakes of oval shape, and baked in a stove-pan, makes what is fa- miliarly known in Virginia as a "scratch-back." They are nice little com cakes, can be made in a hurry, and serve well for a change. Hoe Cakb. Three spoonfuls of small hominy or grits, two of rice flour, a teaspoonf ul of butter, and milk sufficient to make the mixture into a thin batter (half a pint would be about the proper thing) ; a salt-spoonful of salt. Bake on a hoe or hot griddle. Alabama Rice Bread. One pint of rice boiled soft, six eggs beaten light, one pint of milk, half a pint of corn meal, a table-spoonful of butter, and a teaspoonful of salt. Rub the ingredients well together, and bake in small tins or muffin-rings. ESPBTANGA COEN BbBAD. Boil three sweet potatoes of the common size (four, if not very sweet), and mash them up with a large spoonful of butter ; to this add a teaspoonful of salt and an eg^. When these have been well mixed put in three-quarters of a pint of corn flour, and beat the whole together, adding by degrees three gills of milk. While this is pre- paring the cover of a Dutch oven must be heated ; and when the mixture is ready, which will be in ten minutes, it must be put into a skillet which has been previously greased and placed on hot coals to receive it; the cover must then be put on, with hot coals over the top. It will take about a quarter of an hour to bake, which must be done as soon as the mixture is prepared, or it will become hard. With sugar, wine, and butter as a sauce this loaf of com bread makes a good pudding. i N.B. — ^The cook who us^s a rangp or stove, s^d hai? any experience iu baking, will find no difl^cwlty in ao- commodating tbe above directions to the mode of baking to which she i^ used. Three or five eggs, a largP spoonful of hutter, one pint of nice corn-meal mush, a qu^rt and s^ h^l^ of flour, and milk enough to make a thin batter. Mrs. Walter's Waffles. Take two eggs, beat the yolks and whites sepe^raf^ely, and one quart of flour. Mix them up with buttermilk, and) when ready to bake, put in a teaspooiif ul of soda. RlCB Wa?FLB8. Boil two gills of rice quite soft, naix with it three gills of flour, a little salt, two ounces of melted hntter, two eggs beaten well, and as much milk as will make it a thick batter. Beat it till very light, and bake it in waflie- irons. Waffles Without I^ggs. A table-spoonful of lard put into a teacupful of corn meal ; pour scalding water on it until it is 2^ thiols as mush; put to this one pint of buttermilk, half a teaspoon- f ul of soda, and one pint of flour. They are very nice if well made. Tea Ca^es Wit|?out Eggs. Two teacups of sugar, one of butter, oup of sour cream, one teaspoonf ul of soda, and as much flour as will make a soft dough. Vi?i(^tn;a Egg Bi^bad. Take six table-spoonfuls of flpur and three of corn ineal^ with half a teaspoonful of salt

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