- 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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