| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 2 dozen |
Ingredients
- 12 ounces all-purpose flour
- 12 ounces cornmeal
- 3 1/2 ounces sugar
- 1/2 tablespoon salt
- 3 tablespoons baking powder
- 3 small eggs
- 3 cups milk
- 4 ounces shortening, melted
Instructions
- Preheat oven to 500 degrees F.
- Grease 2 (12-cup) muffin tins and set aside.
- In a large bowl, sift dry ingredients together. In a separate bowl, beat eggs and then add milk and melted shortening. Add liquid ingredients to dry ingredients all at once and stir until dry ingredients are moistened but not smooth. Fill well-greased muffin tins with 2 ounces of batter each and bake for about 20 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 188 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 4 g |
| Cholesterol | 21 mg |
| Sodium | 173 mg |
| Serving Size | 1 of 24 servings |
| Calories | 188 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 4 g |
| Cholesterol | 21 mg |
| Sodium | 173 mg |
Reviews
The muffins are a favorite of my wife’s, an alumna of the Hockaday School. The biggest problem of the recipe as given here is that 20 minutes is way too long for baking small muffins in a 500° oven. Try 10 minutes, or 12 tops.
Bakers may want to use paper muffin cups to avoid the muffins’ sticking to the pan.
This is a basic corn muffin recipe that, I guess, was on TV with Frank Zappa’s kids a few years back. The batter seems very runny, so I boosted the dry after it as mixed. To make it more interesting, I sprinkled some shredded cheese on top of each muffin before baking. OK…just OK.