Cornmeal Muffins

Ingredients

• 1 c. cornmeal
• 1 c. flour
• 2 T. baking powder
• 1/4 T. baking soda
• 1 T. salt
• 2 T. sugar
• 1 egg
• 1 3/4 c. sour milk
• 2 T. butter

Method

1. 1

   Make as plain muffins.

2. 2

   For johnnycake this mixture may be baked in a shallow greased baking-pan.

3. 3

   Temperature — 325° to 350°F.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 59. The excerpt below is the record exactly as published.

2 T. sugar. 13^ c. milk. 2 eggs. 13^ tb. butter (melted). 1. Sift dry ingredients together twice. 2. Add well beaten eggs, milk and butter. 3. Heat waffle iron on both sides; brush over with melted dripping. 4. Pour 1 tb. mixture in each section, near centre. 5. Bake until brown and crisp. 6. Serve at once with powdered sugar, honey or maple syrup. POP-OVERS. 2 tb. 1 c. flour, f.g. M T. salt. 2 T. 1 egg. 2 tb. 1 c. milk. H T. butter (melted). 1. Mix flour and salt; add milk gradually. 2. Add egg, unbeaten, and butter. FLOUR MIXTURES 199 3. Beat with a Dover beater 2 mins. 4. Pour into hot greased gem pans or into earthenware cups, heated and greased, having them not more than one- half full. 5. Bake in a hot oven 30 to 40 mins. Temperature 450°F., reduce to 375°F. SOUR MILK GRIDDLE CAKES. 2tb. 2 c. flour. VsT. 2 T. baking powder. MT. % T. baking soda. f.g. H T. salt. MT. 2 tb. sugar. 2tb. 2 c. stale bread crumbs. 1 T. 1 egg. 2 tb. c. sour milk. 3^T. VA tb. butter (melted). 1. Mix and sift dry ingredients. 2. Cover bread with boiling water; let stand until soft, then drain off all surplus water. 3. Beat bread until smooth; add flour. 4. Add beaten egg, milk and butter; mix as little as possible. 5. Bake on greased hot griddle; they should be turned only once in baking. CORNMEAL GRIDDLE CAKES, 2tb. 1 c. flour. VsT. 2J^ T. baking powder. VsT. 1 T. salt. 1 T. 2 tb. sugar. Ktb. A c. cornmeal. H c. 1 3^ c. boiling water. 1 T. 1 egg. 1 c. milk. 13^ tb. lA tb. butter (melted). 1. Mix and sift flour, baking-powder, sugar and salt. 2. Add cornmeal gradually to boiling water; cook 5 mins., cool. 3. Add egg, well beaten, milk and butter. 4. Add flour, bake as Sour Milk Griddle Cakes. 200 CANADIAN COOK BOOK MUFFINS. 4 tb. 2 c. flour. ^T. 3^ T. baking powder. H T. salt. f.g. 1 T. 2 to 3 tb. sugar 2 tb. 1 c. milk. 1 T. 1 egg. 1 T. 2 tb. butter. 1. Mix and sift flour, baking powder, sugar and salt. 2. Beat egg; add milk. 3. Make a depression in the flour; pour in milk and egg, then melted butter. 4. Stir as little as possible in mixing; turn into well- greased muffin pans. 5. Bake in a moderate oven 25 mins. Temperature — 350° to 375°F. FRUIT MUFFINS. 4 tb. ^T. f.g. l^T. 3^tb. y2th. 1 T. 2tb. 1 T. 2 c. flour. 33^ T. baking powder. H T. salt. 3 tb. sugar. 14 c. raisins. 14 c. currants. 1 egg. 1 c. milk. 2 tb. butter. Make as plain muffins. GRAHAM MUFFINS. 2tb. 1 c. Graham flour. 2tb. 1 c. white flour. ^T. 33^2 T. baking powder. f.g. }^ T. salt. 13^ T. 3 tb. sugar. 1 T. 1 egg. 2tb. 1 c. milk. 1 T. 2 tb. butter muffins. FLOUR MIXTURES 201 CORNMEAL MUFFINS. 2tb. 2tb. 1 c. cornmeal or ^ c. 1 c. flour or 1^ c. 2 T. baking powder. }4 T. baking soda. 1 T. salt. 23^ tb. sugar. 1 egg

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