Ingredients:
- 1 cup all-purpose flour, sifted
- 1 1/2 cups corn meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1/4 cup shortening
- 2 eggs, beaten
- 2 cups sour milk
Preparation:
Sift dry ingredients together; cut in shortening until mixture is coarse like meal. Combine eggs and milk; stir into flour and cornmeal mixture. Bake in greased muffin pans at 425° for 25 to 30 minutes. Makes about 1 1/2 dozen muffins.
More Cornbread and Corn Muffins Recipes
Cornbread with Bacon and Cheese
Polka Dot Corn Muffins
Cheese Corn Muffins
Corn Muffins
Creole Corn Muffins
Mexican Cornbread III
Cornmeal Mush
Buttermilk Cornbread
Mexican Cornbread II
Corn Lightbread
Skillet Cornbread
Jalapeno Cornbread
Mexican Cornbread
Corn Custard with Jalapeno Peppers
Crockpot Scalloped Corn with Jalapeno Peppers
Cornbread Casserole with Ground Beef
Cornbread Recipe Index
Spoonbread Recipes
Hush Puppies, Fritters
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
