Add well-beaten egg to corn meal which has been sifted with salt, then add melted margarine and thin to right consistency with sweet milk.
Add lastly the baking powder and pour into hot margarinized muffin tins.
Bake as other corn breads.
This recipe may be baked in a pan, muffin rings or a deep iron skillet, but always remember in baking all corn bread, it should be poured into a sizzling hot pan to bake.
Yields 24 muffins.
Sift flour.
Measure and sift with baking soda, salt and baking powder.
Mix with corn meal.
Combine bacon fat, sugar and eggs.
Add sour milk.
Combine with dry ingredients.
Beat only until smooth.
Fill well-oiled muffin pan 2/3 full.
Bake in hot oven (435\u00b0) for 15 to 20 minutes.
Combine in a very large bowl and mix well. Place in an airtight container and use for the following recipes:
Corn Meal Muffins, Corn Meal Pancakes, Corn Meal Waffles and Whole Corn Pancakes.
Combine corn meal, flour, baking powder, soda, sugar and salt in extra-large bowl; make a well in the center of mixture. Combine egg substitute, yogurt and oil; add to dry ingredients, stirring just until moist. Spoon mixture into muffin pans coated with cooking spray, filling 3/4 full. Bake at 425\u00b0 for 12 to 14 minutes or until golden brown. Remove muffins from pan immediately. Yield: 1 1/2 dozen.
Sift flour.
Measure and sift with baking soda, salt and baking powder.
Mix with corn meal.
Combine bacon fat, sugar and eggs.
Add sour milk.
Combine with dry ingredients.
Beat only until smooth.
Fill well-oiled muffin pan 2/3 full.
Bake in hot oven (435\u00b0) for 15 to 20 minutes.
Combine flour, sugar and corn meal.
Mix well in center and add remaining ingredients; stir briskly.
Pour into greased muffin tins and bake in hot oven at 450\u00b0 for 15 to 20 minutes.
Heat oven to 450\u00b0.
Sift together corn meal, flour, baking powder, soda and salt.
Combine egg, buttermilk and vegetable oil. Add to corn meal mixture, stirring to dry ingredients.
Fill greased medium muffin cups 2/3 full.
Bake in 420\u00b0 oven for 25 minutes or until golden brown.
Combine Bisquick, corn meal and sugar in bowl.
Add eggs and milk until well blended, mix in oleo.
Bake in greased 9 x 9-inch greased pan or muffin tins.
Bake at 350\u00b0 for 35 to 40 minutes in pan, but less in muffin tins.
Combine corn meal, flour, baking powder, soda, sugar and salt in a large bowl.
Make a well in center of mix.
Combine egg whites, yogurt and oil.
Add dry ingredients, stirring just until moist.
Spoon mixture into muffin pans coated with cooking spray. Fill 3/4 full.
Bake at 425\u00b0 for 12 to 15 minutes.
Combine corn meal, flour and baking powder.
Add shortening, egg and enough milk to make a soft dough.
Stir well.
Spoon into oiled muffin tin.
Bake at 325\u00b0 for approximately 30 minutes. Makes 1 dozen.
Combine melted butter and
sugar.
Stir
in beaten egg. Mix flour, corn meal, salt and\tbaking\tpowder\tand add to egg mixture.
Add milk and mix\twell.
Bake in greased muffin tins at 375\u00b0 for 15 to 20 minutes.\tCheck with cake tester after 15 minutes.
Mix corn meal, sugar, soda, egg and enough buttermilk to make soft.
Add flour, salt, baking powder and melted lard.
Stir just enough to mix.
Pour into muffin pan or biscuit pan in hot oven.
Preheat oven to 400\u00b0.
Grease muffin pans.
Boil corn for 8 to 10 minutes until tender.
Cool and then cut off the cob, scraping all the juice.
Set aside.
Mix corn meal, flour, eggs, milk and water, then add corn and stir well.
Fill muffin pans half full or 3/4 full depending on size of pan.
This recipe will make 24 to 36 muffins.
Bake for 20 to 25 minutes until golden brown.
Top with butter, if desired.
Combine in a medium bowl.
Mix quickly until just blended. Small lumps will bake out.
Pour into well oiled muffin tins. Bake at 400\u00b0 for 17 to 20 minutes.
Remove muffins from tins immediately and cool on wire racks.
Makes 12 regular sized muffins or 8 jumbo muffins.
Mix.
Bake at 425\u00b0 for 25 minutes in greased muffin tins. Makes about 18 muffins!
Sift flour with baking powder and salt.
Add corn meal; combine egg, milk and bacon to dry ingredients.
Fill muffin tins (greased) 2/3 full.
Bake in hot oven at 450\u00b0 for 15 minutes.
Beat egg.
Add buttermilk and soda.
Blend in approximately 1 cup of meal.
Do not have mixture thick.
Put into greased muffin tins (12).
Bake in oven at about 375\u00b0 until tops brown.
Let stand a few minutes before getting out of tins.
\"Takes practice.\"
Preheat oven to 400\u00b0.
Grease muffin pan.
Mix flour, baking powder, baking soda and salt.
Stir in brown sugar, corn meal, walnuts, oats and coconut.
In a separate bowl add melted butter, eggs and buttermilk.
Blend together dry and wet mixture.
Don't overstir.
Fill muffin cups and bake until toothpick comes out clean.
Preheat oven to 425\u00b0.
In a large bowl, combine corn meal, flour, cheese, sugar, peppers, baking powder and salt; mix well. In another bowl, beat together the sour cream, eggs and butter. Stir in the dry ingredients; mix well.
Put into mini muffin pans, filling cups almost to the top.
Bake for 10 to 15 minutes, or until golden.
Cool in pans on a wire rack for 5 minutes.
Serve warm.
Makes 36.
Mix dry ingredients (corn meal, flour and sugar).
Add oil, egg substitute and milk.
Stir together by hand until moistened. Bake in muffin pan sprayed with cooking oil.
Bake in 450\u00b0 oven for 15 minutes.