I inherited three things from Grandma: two cast iron skillets, and her mother’s cookbook. This morning, I made the eggless corn muffins.
- 1 1/8 cup flour
- 1 1/8 cups yellow corn meal
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 1/2 cups sour milk
- 1 tablespoon melted shorting.
Sift dry ingredients, add milk, and shortening. Beat thoroughly. Fill greased muffin rings half full and cook on a hot griddle.
Time in cooking, 25 minutes. Servings, 14.
Now, having no muffin rings, I cooked these in muffin tins. It was early and I was too drowsy to read about muffin rings, which I hadn’t encountered before. Now, I suspect I did the muffins a diservice. The flavour was lovely and light. The texture was a little tough. For muffins… But for English muffins, it would have been perfect with the lovely crispness that the outer edges hinted at.
Next time, I’m going to try muffin rings and a griddle.