from Mrs. Appleyard's Kitchen by Louise Andrews Kent
This recipe makes the best corn muffins imaginable. And according to my blogging friend, Night Stranger, these are a 'northern' variety. I promise I'll make your southern recipe soon (sans sugar), but these are to be a gift and I wanted to use a tried and true recipe. When someone gives me food in their container, I like to return it with something homemade inside. Tonight we are going out to dinner with some friends, the same friends whose garden I wrote about last summer. That evening, we brought home some leftovers from our great supper with them, and tonight they'll get back their dish with corn muffins inside.
I don't even use the mixer for this recipe. It is very quick, both in the mixing and the baking. Only eight would fit in the dish, so Tom and I just had two each with glasses of milk out on the patio in the spring sunshine. It couldn't have been nicer.
1 cup cornmeal
1 cup flour (I use 1/2 white and 1/2 whole wheat pastry)
1/2 t. salt
4 t. baking powder
1/4 cup sugar
2 well-beaten eggs
1 cup milk
2 T. melted butter
Mix together and bake in greased muffin tins at 400º F. for 20-25 minutes. Makes 12.