Corn muffins (satterly)

Yield: 12 Muffins

Measure Ingredient
¼ cup Shortening
¼ cup White sugar
2 tablespoons Cornstarch
2 tablespoons Vinegar
1 teaspoon Salt
1½ cup Flour
1 cup Cornmeal
1 cup Water

Cream the shortening and sugar. Add the cornstarch, vinegar & salt.

Alternately beat in the remaining ingredients, mixing well. Spoon into a well oiled muffin tin. Bake at 400F for 20 minutes or until golden.

Recipe by Mark Satterly

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