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Cornbread Muffins

User Rating 2 Star Rating (4 Reviews)


These are basic corn muffins, unsweetened, to go with beans, greens, or chili. For a sweeter muffin, add 2 to 4 tablespoons of granulated sugar.


  • 1 cup all-purpose flour, sifted
  • 1 1/2 cups cornmeal
  • 2 teaspoon baking powder
  • 1 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1/4 cup shortening
  • 2 eggs, lightly beaten
  • 2 cups sour milk


In a bowl combine the flour, cornmeal, baking powder, salt, and soda; cut in shortening until mixture is coarse like meal.

Whisk eggs with the 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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User Reviews

Reviews for this section have been closed.

 2 out of 5
Lacks robust flavor, Member cheeto3

I would add sugar to this recipe, perhaps. The taste is rather flat.

3 out of 3 people found this helpful.

See all 4 reviews

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