Cornmeal Muffins
This recipe and the next two were selected by Ned in an attempt to get an easy to prepare, nutritious breakfast into his family - or at least Barbara. If she was running late, she could tuck them into her briefcase and munch on them as the morning progressed. Ned would make a double batch on sunday and then parcel them out with vitamin pills and fluoride tablets every morning until they were gone.
Ingredients
3/4 cups sifted flour
2 1/2 teaspoons double-acting baking powder
1 - 2 tablespoons sugar
3/4 teaspoon salt
1 1/4 cups stone ground corn meal
1 egg
2 - 3 tablespoons butter, oil, or drippings
1 cup milk
Instructions
Bring all ingredients to 75 degrees. Preheat oven to 425 degrees. Grease the pan (9 X 9), skillet, or muffin tin (about 15 2-inch muffins) with butter or oil. Place in oven until the pan sizzles. Sift together flour, baking powder, sugar and salt. Add cornmeal. In a separate bowl, beat egg, then beat into egg the butter and milk. Pour liquid into the dry ingredients. Combine with a few rapid strokes. Place batter in pan and bake for about 25 minutes.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.