Ingredients Jump to Instructions ↓

  1. 1 1 cake yeast

  2. 2 cups milk, scalded and cooled

  3. 2 tablespoons light brown sugar

  4. 4 tablespoons shortening or butter, melted

  5. 2 eggs well beaten

  6. 2 1/2 cups cornmeal

  7. 1 cup sifted white flour

  8. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Instructions Dissolve yeast and sugar in lukewarm milk. Add shortening or butter, cornmeal, flour, eggs and salt. Beat well. Fill well greased muffin pans two-thirds full. Set to rise in warm place, free from draught, until light--about one hour. Bake in hot oven twenty minutes. This recipe makes a dozen muffins. To let rise overnight, use one-fourth cake of yeast and an extra half teaspoon salt. Cover and keep in cool place. For corn bread, use same recipe but bake twenty minutes in well-greased, shallow pan.


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