Royal Corn Muffins
Classic corn muffins recipe from 1888.
Ingredients
- 1 pint Cornmeal
- 1 pint Flour
- 1 tablespoonful Sugar
- 1 teaspoonful Salt
- 3 teaspoonfuls Baking Powder
- 1 tablespoonful Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 2 eggs Eggs
- 1 pint Milk
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This classic corn bread recipe from the early 1900s offers a comforting taste of history. The combination of cornmeal and flour creates a slightly crumbly yet tender texture, while the addition of sugar provides a hint of sweetness. This simple recipe is perfect for beginners and yields a satisfying, golden-brown bread that's delicious served warm with butter or honey.
Instructions
- 1Sift together corn meal, flour, sugar, salt, and baking powder in a large bowl.
- 2Rub in the cold butter (or shortening) into the dry ingredients. In a separate bowl, beat the eggs. Add the beaten eggs and milk to the dry ingredients. Mix until just combined, forming a batter the consistency of a cup cake batter.
- 3Preheat oven to 400°F (200°C). Grease muffin pans well. Fill each muffin cup 2/3 full. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
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