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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Corn Muffins Recipe

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This recipe for Corn Muffins is from Our Kitchen Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. sifted flour
3/4 C. cornmeal
2 t. baking powder
3/4 t. salt
2 T. sugar
1 egg
3/4 C. milk
1/4 C. melted shortening
Directions:
Directions:
Sift flour, cornmeal, baking powder, salt and sugar together. Add egg, milk, shortening. Stir until blended (don't over mix).

For muffins: spoon batter into greased muffin pans, filling 2/3 full. Bake @ 425 degrees for 25 minutes/

For cornbread: Bake in 8" greased pie pan @ 425º for 25 minutes, cut into wedges.
Personal Notes:
Personal Notes:
This recipe came out of my 1968 grocery store cookbook. This is great cornbread that I've baked since then. Because of the sugar, this would be considered "Southern" cornbread - you can omit the sugar if you want Yankee cornbread ;-)

I use this as the base for my dressing for turkey (or chicken), and I usually reduce the sugar to 1 T.

 

 

 

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