Recipes > Breads > Muffins > Corn Muffins, No. 1

Corn Muffins, No. 1

Ingredients

• 2 eggs
• 2 cups of flour, of which one is a full cup of white and three-quarters of the corn-meal
• 2 teaspoons of baking-powder
• pinch of salt
• tepid milk

Instructions

Beat the yolks and whites of the eggs separately. Add to this the flour. This must be sifted three times. Put into this flour the baking-powder, together with salt. Mix the prepared flour with a little boiling water, adding the eggs; also a little sugar may be put in, if desired. Then add enough tepid milk to make the mixture into a batter, after which pour into your pans; or, if corn-bread is desired, into the plain pan (thin). Bake in a quick oven. This quantity makes a dozen muffins. Butter your pan well, or the small gem-pans, according to which is used, and in so doing heat the pan a little.

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Source

The International Jewish Cook Book (1919).