Quick Cornmeal Muffins Recipe

Quick Cornmeal Muffins Recipe photo by Taste of Home

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In El Dorado, Arkansas, Dorothy Smith can throw together these tender treats in no time. She just adds egg and milk to her blend to bake these golden cornmeal muffins that are a nice accompaniment to most entrees.

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Quick Cornmeal Muffins Recipe

Prep/Total Time: 10 min.

Yield: 48 Servings

10 10

Ingredients

4-1/2 cups cornmeal
4 cups all-purpose flour
1 cup sugar
1/4 cup baking powder
4 teaspoons salt
1 cup butter-flavored shortening
ADDITIONAL INGREDIENTS:
1 egg
1-1/4 cups milk

Directions

In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Cut in shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months. Yield: about 4 batches (about 11 cups total).
To prepare muffins: In a bowl, combine egg and milk. Stir in 2-1/2 cups of cornmeal mix just until blended (batter will be thin). Fill greased muffin cups two-thirds full. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 160 calories, 6 g fat (2 g saturated fat), 21 mg cholesterol, 315 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cornmeal Muffins in Quick Cooking March/April 2002, p19