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Ingredients:
- 1 cup all-purpose flour, sifted
- 1 1/2 cups corn meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1/4 cup shortening
- 2 eggs, beaten
- 2 cups sour milk
Preparation:
Sift dry ingredients together; cut in shortening until mixture is coarse like meal. Combine eggs and milk; stir into flour and cornmeal mixture. Bake in greased muffin pans at 425° for 25 to 30 minutes. Makes about 1 1/2 dozen muffins.
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