Corn Muffins
A dish that starts with corn meal and finishes with white flour.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 240 ml corn meal
- 240 ml white flour
- 20 ml baking powder
- 60 ml sugar
- 2 ml salt
- 240 ml thin cream or milk
- 2 eggs beaten very light
- 30 ml Cottolene
Make it lactose-friendly
- 1 cup thin cream or milk → lactose-free cream or coconut cream
Steps
- PROCESS: Sift together corn meal, flour, baking powder, sugar and salt. Add cream or milk and stir to a smooth batter. Add well beaten eggs and melted butter. Beat thoroughly and bake in hot buttered gem cups in a hot oven twenty minutes.
Nutrition (estimated, per serving)
| Calories | 530 |
|---|---|
| Protein | 23.6 g |
| Fat | 27.9 g |
| Carbs | 47.2 g |
| Fiber | 0.3 g |
| Sodium | 2057 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States