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