"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Really, Truly, The Best Cornbread Muffins Ever Recipe

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This recipe for Really, Truly, The Best Cornbread Muffins Ever, by , is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Kroeker
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup milk
1/3 cup butter
1 cup cornmeal
1 egg, slightly beaten
1 cup flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt

Directions:
Directions:
Scald milk and add butter. Stir until butter is melted. Mix in cornmeal and allow to cool for 10 minutes, then stir in egg. Combine flour, sugar, baking powder and salt. Blend in cornmeal mixture, stirring just until moistened. Spoon into greased muffin tins, filling 2/3 full. Bake at 400F for 20 to 25 minutes. Makes 12 medium muffins. This is a great cornbread to serve with home-made chili.

 

 

 

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