Corn Muffins

Using lard.

Compare the version from the March 29, 1877 edition of the Spirit Lake (Iowa) Beacon:

— To make corn meal muffins, take two eggs; two tablespoonfuls of white sugar; three cupfuls of flour; two teaspoonfuls of baking powder; one heaping tablespoonful of corn-meal; one cupful of sweet milk; one tablespoonful of melted butter; a little salt. Sift the baking powder through the flour. Beat sugar and eggs together; add milk, corn-meal and the flour. When all the ingredients are well mixed, bake in well-buttered gem-pans, in a quick oven. Or, take two and a half cupfuls of corn-meal, one pint of sweet milk, three eggs, two and a half teaspoonfuls of yeast powder, three teaspoonfuls of sugar and a little salt.

 

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Corn Muffins

1 pt. cornmeal
1 pt. flour
1 Tbsp. baking powder
1 Tbsp. lard
2 eggs
1 pt. milk

Sift together, cornmeal, flour, sugar, salt and powder.

Rub in lard cold, and eggs beaten and milk.

Mix into batter of consistency of cup cake: muffin pans to be cold and well greased. Fill 2/3 full. Bake in hot oven 15 minutes.



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