Corn Muffins Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 cup yellow or white corn meal | ||
| Egg | 1 , Well beaten | |
| Buttermilk | 2/3 Cup (16 tbs) | |
| Vegetable shortening | 1/4 Cup (16 tbs), cooled | |
Directions
1. Sift flour, sugar, baking powder, baking soda, and salt into a large bowl; stir in corn meal.
2. Mix egg, buttermilk and melted, cooled shortening in a 2-cup measure; add all at once to flour mixture; stir lightly with a fork just until liquid is absorbed. (Batter will be lumpy.)
3. Spoon into greased medium-size muffin-pan cups, filling each 2/3 full.
4. Bake in hot oven (400°) 20 minutes, or until golden. Serve hot.
2. Mix egg, buttermilk and melted, cooled shortening in a 2-cup measure; add all at once to flour mixture; stir lightly with a fork just until liquid is absorbed. (Batter will be lumpy.)
3. Spoon into greased medium-size muffin-pan cups, filling each 2/3 full.
4. Bake in hot oven (400°) 20 minutes, or until golden. Serve hot.
Chef
