Quick Cornmeal Muffins Recipe

Quick Cornmeal Muffins Recipe
Quick Cornmeal Muffins Recipe photo by Taste of Home
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Quick Cornmeal Muffins Recipe

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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.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 10 min.

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

Nutritional Facts

1 each: 160 calories, 6g fat (2g saturated fat), 21mg cholesterol, 315mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 4g protein.

  • 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
  1. 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).
  2. 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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