Whole Grain Recipe
These healthful muffins just the right crumb, are very tender, just a tiny bit sweet, and are best eaten hot and slathered in butter.
2 cups cornmeal, sifted
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk
1-1/2 tablespoons vegetable shortening
1-1/2 tablespoons butter
Preheat oven to 400 degrees.
Grease two 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.
Add rasins and pecans to the muffin tins before cooking.
Recipe Yields: 12 servings Cornmeal Muffins