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Categories:Viewed: 69 - Published at: 6 years ago
Ingredients
- 2 cups cornmeal sifted
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 each eggs
- 1 1/2 cups buttermilk
- 1 1/2 tablespoons vegetable shortening
- 1 1/2 tablespoons butter
Method
- Preheat oven to 400'F.
- Grease 2 6-cup muffin tins with vegetable shortening or lard.
- Place in oven to heat.
- Sift cornmeal, soda, and salt into a mixing bowl.
- Beat egg with buttermilk.
- Heat shortening with butter until melted; add to egg and buttermilk and blend.
- Add to dry ingredients all at once and stir just enough to give the mixture a rough appearance.
- Add additional buttermilk if mixture seems too dry.
- Pour into hot muffin pans and bake about 20 minutes, or until lightly browned.
- Serve hot with plenty of soft butter and any homemade jelly or jam.
