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| Crackling Cornbread Muffins | | | | | | | | | | | | | | | | | | | 2 cup cornmeal | | | 1 egg, beaten | | | | | | | 1/2 cup all-purpose flour | | 2 cup milk | | | | | | | 1 tbsp baking powder | | 1 cup cracklings | | | | | | | 2 tsp salt | | | | | | | | | | | | | | | | | | | | | | | Combine ingredients. Heat two greased muffin pans in a 400 degree oven for 3 minutes or until very hot. | | Pour batter into hot muffin pans, filling 2/3 full. Bake at 350 degrees for 30 minutes or until golden brown. | |
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| Corn Bread Muffins | | | | | | | | | | | | | | | | | | | | 1 cup yellow cornmeal | | 3/4 tsp salt | | | | | | | 1 cup flour | | | 1 cup sour cream | | | | | | | 4 tbsp sugar | | | 1/4 cup milk | | | | | | | 1 tsp baking soda | | | 2 eggs, well beaten | | | | | | | 2 tsp cream of tartar | | 4 tbsp butter, melted | | | | | | | | | | | | | | | | | Preheat over to 425 deg. F . Thoroughly grease a muffin pan. Combine cornmeal, flour, sugar, baking soda, | | cream of tartar and salt and mix well. Quickly add the sour cream, milk, eggs & butter. Stir just to mix. | | Pour the batter into the cups about three-quarters full. You should have 12 muffins. | |
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