BREAD - CORN MUFFINS - CORN STICKS
1 cup milk, 1 cup cornmeal, 1 egg, 1/3 cup sugar,
1 cup flour, 1/4 cup butter, 3 teaspoons baking powder, 1 teaspoon
Sift flour and baking powder, mix in milk and
eggs, stir in cornmeal; add remaining ingredients in order and
bake in well-greased pan in 425" oven for about 20 minutes.
May bake in 8X8 pan and cut into squares.
cups flour, 1 tablespoon sugar, ½ cup cornmeal, 1 ½
cups milk, 3 teaspoons baking powder, 2 eggs separated, 1 teaspoon
salt, 4 tablespons melted butter.
dry ingredients, add milk, egg yorks, butter and egg whites, stiffly
beaten. Bake on greased griddle.
cup cornmeal, 1 rounded tablespoon butter, 2 cups boiling water,
1 beaten eggs, ½ teaspoon salt.
boiling water over cornmeal and cook slowly for 3 or 4 minutes.
Remove from fire and add salt, butter and egg. Mix thoroughly.
Drop a teaspoon at a time on greased cookie sheet. Bake for 40
minutes in 350° oven or until delicately brown. If desired,
add grated cheese to mixture. Very tasty when served on a canapé
cups cornmeal, 1/4 teaspoon salt, 1 1/2 cups boiling water, 2
tablespoon melted butter.
together very thoroughly. Heat plenty of butter in skillet and
drop mixture into hot butter by spoonfuls. Let brown and turn.
Excellent for sparking up a meal.