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Cornmeal Muffins

By: Dorothy Smith

"In El Dorado, Arkansas, Dorothy Smith can throw together these tender treats in no time. She just adds egg and milk to her blend to bake these golden cornmeal muffins that are a nice accompaniment to most entrees."

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 48 servings

Ingredients

4 1/2 cups cornmeal
4 cups all-purpose flour
1 cup sugar
1/4 cup baking powder
4 teaspoons salt
1 cup butter flavored shortening
ADDITIONAL INGREDIENTS:
1 egg
1 1/4 cups milk

Directions

In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Cut in shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months.

Footnotes

To prepare muffins: In a bowl, combine egg and milk. Stir in 2-1/2 cups of cornmeal mix just until blended (batter will be thin). Fill greased muffin cups two-thirds full. Bake at 425 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.