Tennessee Muffins
•1 pint of corn meal
•1 pint of flour
•1 tablespoonful of sugar
•1 teaspoonful of salt
•3 teaspoonfuls of baking powder
•1 tablespoonful of lard or butter
•2 eggs
•1 pint of milk
Sift together corn meal, flour, sugar, salt and powder; rub in lard or butter cold, and eggs beaten and milk; mix into batter of consistency of cup-cake; muffin-rings to be cold and well greased, then fill two-thirds full. Bake in hot oven fifteen minutes.
Source White House cookbook 1887
TENNESSEE VALLEY GEMS
2 c. flour
3/4-1 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 lg. egg
1 c. milk
1/3 c. butter, melted & cooled
1 tbsp. vanilla
Sift dry ingredients. In a separate bowl, beat egg and add other ingredients. Grease mini muffin tins. Bake 15-16 minutes at 400 degrees. Sprinkle tops with powdered sugar. Makes 36 mini muffins.
I love cornbread in any form...yum!
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