Ingredients10 m servings
- 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.
- 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 degrees F 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.
ReviewsRead all reviews 3
These are easy and tasty. A nice standard recipe you shouldn't be without.
I found the directions to be a little confusing. Plus, when the recipe prints out, the footnotes are not included. (The footnotes are essential because it provides the cooking time and temperatu...