Annie Mae Jones' Cornmeal Muffins
Annie Mae Jones' Cornmeal Muffins recipe
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cornmeal
sifted |
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
buttermilk
|
|
| 1 ½ | tablespoons |
vegetable shortening
|
|
| 1 ½ | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cornmeal
sifted |
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 355 | ml |
buttermilk
|
|
| 23 | ml |
vegetable shortening
|
|
| 23 | ml |
butter
|
|
Directions
Preheat oven to 400'F.
Grease 2 6-cup muffin tins with vegetable shortening or lard. Place in oven to heat.
Sift cornmeal, soda, and salt into a mixing bowl.
Beat egg with buttermilk. Heat shortening with butter until melted; add to egg and buttermilk and blend. Add to dry ingredients all at once and stir just enough to give the mixture a rough appearance. Add additional buttermilk if mixture seems too dry.
Pour into hot muffin pans and bake about 20 minutes, or until lightly browned.
Serve hot with plenty of soft butter and any homemade jelly or jam.
