Cornbread muffins #1

Yield: 12 Servings

Measure Ingredient
1 cup Yellow cornmeal
1 cup Flour
4 tablespoons Sugar
1 teaspoon Baking soda
2 teaspoons Cream of tartar
¾ teaspoon Salt
1 cup Sour cream
¼ cup Milk
2 \N Eggs; well beaten
4 tablespoons Butter; melted

From the Fannie Farmer Cookbook.

1. Preheat over to 425 deg. F (220 deg C). Thoroughly grease a muffin pan.

2. Combine cornmeal, flour, sugar, baking soda, cream of tartar and salt and mix well.

3. Quickly add the sour cream, milk, eggs and butter. Stir just to mix.

4. Pour the batter into the cups about three-quarters full. You should have

12 muffins.




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