Muffins—Corn
From The Chapel Hill cook book, 1935
Mrs. Carroll's Cook.
Presented as published in 1935. 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 The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 21. The excerpt below is the record exactly as published.
MUFFINS— CORN 1 cup meal 2 tablespoons shortening 1 cup flour XA cup sugar 2 eggs IV2 cups milk 5 teaspoons baking powder 1 teaspoon salt Cream shortening and sugar. Add well beaten eggs, then meal and flour which have been sifted with baking powder and salt. Melt short- ening until it smokes in muffin pans and fill half full. Bake at 400 degrees for 20 minutes. Mrs. Carroll's Cook. PECAN MUFFINS 1/3 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.