Bran Muffins With Corn

Ingredients:

1 c. corn meal 1 c. white flour

1 c. bran

2 tbsp. melted butter

1 egg

1 1/2 c. milk

2 tbsp. molasses 1 tsp. salt

Rice Muffins

Ingredients:

3 c. flour

1 c. cooked rice

2 tbsp. baking powder

3 tbsp. sugar

Combine the rice and milk.

1 1/3 c. milk

1 egg

3 tbsp. melted butter

2/3 tsp. salt

Hominy Sticks

Ingredients: 1 c. corn meal 3/4 c. flour

3 tsp. baking powder 1/2 tsp. salt

1/2 c. hot cooked hominy or rice 1/4 c. melted butter 1 c. milk 1 egg

Method:

Bake In Bread Stick Pans

Blueberry Muffins

Ingredients:

1/3 c. butter 1/4 c. sugar 1 egg

2 c. flour

1 tsp. baking powder

1 c. blueberries

3/4 c. milk

Method:

Fold in the blueberries last.

Southern Pone

Ingredients:

1 c. corn meal 2 c. milk 1 tsp. salt

2 eggs

3 tbsp. butter

1 tsp. baking powder

Method:

Scald milk and add gradually the meal, salt, and butter. Cool slightly and add eggs, well beaten, and the baking powder. Turn into a buttered, earthen dish and bake in a moderate oven 35 minutes. Cut in pie-shaped pieces for serving.

Southern Spoon Corn Bread

Ingredients:

2 c. white corn meal 2 1/2 c. boiling water 1 1/2 tbsp. melted butter 1 1/2 tsp. salt yolks 2 eggs whites 2 eggs 1 1/2 c. buttermilk 1 tsp. baking soda

Method:

Add meal gradually to the boiling water and let cool. Add butter, salt, egg yolks slightly beaten, and buttermilk mixed with soda. Beat 2 minutes and fold in whites of eggs beaten until stiff. Turn into a buttered earthen dish and bake in hot oven 40 minutes. Serve at breakfast. Eat with spoon.

Score Card

Muffins