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Cornmeal Muffins: Date Added: 14 Jul 2009
Listed in: VINTAGE - FLEISHMANN'S YEAST / Muffins Ingredients

Here's am excellent breakfast or supper dish, especially suited to cool weather.

1 cake Fleischmann's Yeast
2 cups milk, scalded and cooled
2 tablespoonfuls light brown sugar
4 tablespoonfuls lard or butter, melted
2 eggs well beaten
2-1/2 cups cornmeal
1 cup sifted white flour
1 teaspoonful salt

Cooking Instructions

Dissolve yeast and sugar in lukewarm milk. Add lard or butter, cornmeal, flour, eggs and salt. Beat well. Fill well-greased muffin pans two-thirds full. Set to rise in warm place, free from draft, until light—about one hour. Bake in hot oven twenty minutes. This recipe makes a dozen muffins.
For over night, use one-fourth cake of yeast and an extra half teaspoonful salt. Cover and keep in cool place.
For CORN BREAD, use same recipe. Bake twenty minutes in well-greased, shallow pan, instead of muffin tins.

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