Corn Muffins

We love corn muffins with stew or any kind of chowder. And it is the easiest thing in the world to make your own -- it has a more tender crumb than the box kind.

 

 

1 1/2 C all-purpose flour

1 cup sugar

3/4 C cornmeal

1 Tbsp. baking powder

1/2 tsp. salt

2 eggs

1/2 C shortening

1 C milk

 

 

1. Combine all the dry ingredients in a medium sized bowl.

 

2. Add eggs, shortening and half a cup milk to the dry ingredients and beat for a minute.

 

3. Add remaining milk and mix until just blended. Do not overmix.

 

4. Fill greased muffin pans 3/4 full. Bake at 350 degrees for  25 - 30 minutes. Cool for 3 minutes and then remove from pans and serve warm.

 

Makes 12 muffins.

 

 

Note: This recipe can be halved to make just 6 muffins. Great served with honey butter!