| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Chicago |
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal |
| 1 |
c |
Flour |
| 4 |
tb |
Sugar |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Cream of tartar |
| 3/4 |
ts |
Salt |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Milk |
| 2 |
|
Eggs; well beaten |
| 4 |
tb |
Butter; melted |
INSTRUCTIONS
From the Fannie Farmer Cookbook.
1. Preheat over to 425 deg. F (220 deg C). Thoroughly grease a muffin pan.
2. Combine cornmeal, flour, sugar, baking soda, cream of tartar and salt
and mix well.
3. Quickly add the sour cream, milk, eggs and butter. Stir just to mix.
4. Pour the batter into the cups about three-quarters full. You should
have
12 muffins.
MOH2@MIDWAY.UCHICAGO.EDU
(KATERI/MARY ANNE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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