Corn Muffins
 

CORN MUFFINS
Dining on the B&O: Recipes and Sidelights from a bygone age
Thomas J Freco and Krrl D. Spence

2 Cups Corn Meal
2 cups White Flour
1 teaspoon Salt
2 cups Milk
3 Eggs, beaten
1 tablespoon Sugar
2 tablespoons Butter, melted
1 tablespoon Baking Powder

Mix the above ingredients gradually to avoid lumps in the batter, add the baking powder last and beat up well. Only mix the batter until the
dry ingredients are just moistened, as over-mixing muffin batter results in toughness. Place in muffin rings. Bake 20 minutes in a preheated
450 degree oven.

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