Cornmeal Muffins

Ingredients

• One cup of flour
• 1 cup of commeal
• 2 tablespoons sugar
• sour milk to make a thick batter
• add 2 tablespoons melted butter
• 1 teaspoon soda

Method

1. 1

   Mix at night.

2. 2

   In the morning, add melted butter and soda.

3. 3

   Bake in hot greased muffin rings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 71. The excerpt below is the record exactly as published.

One cup of flour, 1 cup of commeal, 2 tablespoons sugar,, sour milk to make a thick batter, mix at night. In the morning, add 2 tablespoons melted butter and 1 teaspoon soda. Bake in hot greased muffin rings. Pancakes. One-half pound of flour, 1 heaping teaspoon of baking powder, 2 heaping teaspoons of sugar. Mix together and add ^ teaspoon of salt and enough cold milk to make a stiff batter, and 1 egg without beating. Sweet Potato Bread. Boil 2 large sweet potatoes until soft, while hot mash them and add a lump of butter. Work into this, finely sifted cornmeal until tolerably stiff; then add enough water to make a soft dough. Let this rise 3 hours or longer, and bake in a loaf or pones. Griddle Cakes. Take 2 coffee cups of flour, 1% coffee cups of sweet milk, 2 eggs, 1 teaspoon of salt, 1 heaping teaspoon of baking powder. Beat the eggs together very lightly ; add y^ of the milk, then the flour, then the rest of milk, flour, baking powder and salt. Beat all imtil very light and bake on a hot, greased griddle. KENTUCKY RECEIPT BOOK. 119 Oommeal Puffs. Boil 1 pint of new inilk, and stir into it 4 tablespoons of Indian meal, 2 tablespoons of powdered sugar and % teaspoon of nutmeg. Let it boil 5 minutes, stir continuously, then remove from fire, and set aside to cool. Add 3 well-beaten eggs, mix and pour into butter- ed cups, fill % full. Bake in moderate oven 30 minutes. Serve with lemon sauce. Oommeal Cakes. One pint of cornmeal, ^ pint sour cream or buttermilk, 1 cup sweet milk, 1 tablespoon of sifted flour, 1 egg, 1 scant tablespoon of lard, 1 teaspoon salt, % teaspoon of soda. Mix well, and bake on a greased soapstone griddle. Virginia Ash Cake. Moisten cornmeal with cold water to make a soft dough, add salt. Mold into oval cakes 2 inches thick. Place on hearth, cover with wood ashes, and bake % of an hour. "Wipe bread when ready to serve. This- bread is considered excellent for dyspeptics with an acid stomach. Bread Cakes. One pint of stale bread crumbs, % pint of flour, 1 dessertspoon butter and lard mixed, 2 well-beaten eggs, 1 teaspoon of salt. Pour 1 pint sweet milk over bread crumbs, let soak 1 hour, add yolks and flour alternately ; stir in butter, lard and salt. If too stiff add a little more milk, if not stifi^ enough some flour ; then stir in lightly the bak- ing powder and the white of eggs. Cook on a hot griddle. Cornmeal MufBns. One pint of cornmeal, 2-3 pint of buttermilk, 1 dessertspoon of lard, 1 teaspoon of salt, 1 well-beaten egg, 1 teaspoon of soda. Dis- solve soda in the milk, add lard to meal, with the salt and well-beaten egg, then the milk, beat hard. Bake quickly in hot greased rings. Cornmeal Mush Batter Cakes. One pint of cornmeal mush, 2 tablespoons of flour, 1 teaspoon of baking powder, 2 well-beaten eggs, 1 teaspoon salt. Beat yolks very light, stir in the mush ; then flour ; beat hard ; add salt and the white beaten to a froth. Lastly baking powder ; cook on a hot, well-greased griddle. Com Bread. Two cups of sifted meal, ^/^ cup of flour, 2 cups sour cream or buttermilk, 14 cup of sugar or molasses, 2 well-beaten eggs, 2 table- spoons melted butter, 1 teaspoon salt. Sift flour and meal together, gradually add the milk, then butter, molasses, salt, the beaten eggs, and 1 teaspoon soda

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