Name: Annie Mae Jones' Cornmeal Muffins
Ingredients: 2 c Cornmeal,sifted*; 3/4 ts Baking soda; 1/2 ts Salt; 1 Egg; 1 1/2 c Buttermilk; 1 1/2 tb Lard or vegetable shortening; 1 1/2 tb Butter

Proud people tend to talk about themselves a lot. Proud people tend to like their opinions more than the opinions of others. Proud people think their stories are more interesting and engaging than others. Proud people think they know and understand more than others’. Proud people think they’ve earned the right to be heard. Proud people think they have glory to offer. Proud people, because they are basically proud of what they know and of what they’ve done, talk a lot about both. Proud people don’t reference weakness. Proud people don’t talk about failure. Proud people don’t confess sin. So proud people are better at putting the spotlight on themselves than at shining the light of their stories and opinions on God’s glorious and utterly undeserved grace.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables		Breads, Muffins	12	Servings

INGREDIENTS

2	c	Cornmeal,sifted*
3/4	ts	Baking soda
1/2	ts	Salt
1		Egg
1 1/2	c	Buttermilk
1 1/2	tb	Lard or vegetable shortening
1 1/2	tb	Butter

INSTRUCTIONS

1. Preheat oven to 400'F.
2. Grease 2 6-cup muffin tins with vegetable shortening or lard. Place in
oven to heat.
3. Sift cornmeal, soda, and salt into a mixing bowl.
4. Beat egg with buttermilk. Heat shortening with butter until melted; add
to egg and buttermilk and blend. Add to dry ingredients all at once and
stir just enough to give the mixture a rough appearance. Add additional
buttermilk if mixture seems too dry.
5. Pour into hot muffin pans and bake about 20 minutes, or until lightly
browned. Serve hot with plentyof soft butter and any homemade jelly or jam.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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