CORN MUFFINS
From Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Beat the eggs very light.
Add 1 cup of the buttermilk to the eggs.
Stir in the cornmeal and butter.
Add the remaining buttermilk, stirring in the baking soda and salt.
Grease muffin tins and fill with batter.
Bake quickly in a preheated oven at 400 degrees Fahrenheit until done.
Original recipe, verbatim
CORN MUFFINS.
Contributed by Mrs. A. JV. Garbcr, " Ingleside," Richmond, Va.
Three eggs, i cup of meal, i heaping tablespoon of butter, 1^2
cups of buttermilk. Beat the eggs very light, then add to them i cup
buttermilk, then meal and butter, then 3/2 tea cup of buttermilk, stir-
ring in y2 teaspoon soda and i salt spoon salt. Grease your tins and
bake quickly.
Transcribed as printed in Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.