Corn Muffins

Love thes as it becomes fall time for a big pot of ham n beans or just long side some soup. I shared with you a vintage recipe as well as an updated one.

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.