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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 48 |
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In El Dorado, Arkansas, Dorothy Smith can throw together these tender treats in no time. She just adds egg and milk to her blend to bake these golden cornmeal muffins that are a nice accompaniment to most entrees. Ingredients:
4-1/2 cups cornmeal |
4 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1/4 cup baking powder |
4 teaspoons salt |
1 cup butter-flavored shortening |
additional ingredients: |
1 egg |
1-1/4 cups milk |
Directions:
1. In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Cut in shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months. Yield: about 4 batches (about 11 cups total).
2. To prepare muffins: In a bowl, combine egg and milk. Stir in 2-1/2 cups of cornmeal mix just until blended (batter will be thin). Fill greased muffin cups two-thirds full. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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