"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Corn Meal Muffins Recipe

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This recipe for Corn Meal Muffins, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Jones
Added: Friday, June 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
1 c. fine-ground yellow cornmeal
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
3/4 c. sugar
8 T. unsalted butter
2/3 c. melted sour cream
1/2 c. milk

Directions:
Directions:
Preheat oven to 400 degrees and spray muffin tins. Combine flour, cornmeal, baking powder, soda, and salt; set to one side. Whisk eggs until light colored. Add sugar to eggs; whisk 30 seconds, add melted butter slowly. Add 1/2 sour cream and 1/2 milk and whisk in eggs. Add other half to combine. Add wet to dry ingredients and mix gently with rubber spatula until just combined and evenly moist. Spoon mounds into muffin cups. Bake 18 minutes, rotating muffin tin front to back halfway through. Cool 5 minutes; invert onto wire rack and cool 5 minutes more. Serve warm.

Number Of Servings:
Number Of Servings:
12 muffins
Personal Notes:
Personal Notes:
Tom's favorite.

 

 

 

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