Cornmeal Muffins from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Scald the meal. Scald the milk, and add the butter. When luke warm, add to the Corn Meal and beat well. Add the well-beaten yolks of the eggs, and beat well. Add the flour, into which the yeast pow...
Ingredients
- 2 Tablespoonfuls of Butter
- ¼ Teaspoonful of Salt
- 2 Teaspoonfuls of Baking Powder
- 2 Cupfuls of Corn Meal
- ½ Cupful of Sifted Flour
- 2 Eggs
- 1½ Cupfuls of Buttermilk, or Sweet Milk
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