Cornmeal Muffins

Oxmoor House
1 1/2 dozen


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1 cup cornmeal
1 cup all-purpose flour
1/2 cup instant non-fat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups water
2 eggs, beaten
1/4 cup shortening, melted


Combine cornmeal, flour, milk, baking powder, and salt in a medium mixing bowl; stir well. Combine remaining ingredients; add to cornmeal mixture, mixing just until dry ingredients are moistened.

Spoon batter into greased muffin pans, filling two-thirds full. Bake at 425° for 20 minutes or until golden brown.

Created date

February 2010