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...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 2 Cupfuls of Corn Meal
- ½ Cupful of Sifted Flour
- 2 Eggs
- 1½ Cupfuls of Buttermilk, or Sweet Milk
- 2 Tablespoonfuls of Butter
- 2 Teaspoonfuls of Baking Powder
- ¼ Teaspoonful of Salt
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Cornmeal Waffles from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Rice Muffins from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Quick Muffins from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Egg Corn Bread from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Corn Fritters from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Muffin Bread from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Corn Pudding from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Cornmeal Pone from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com