Home › Frozen Desserts › Corn Muffins with Yeast

Corn Muffins with Yeast

1 cake compressed yeast 2 cups milk, scalded and cooled 2 level tablespoons brown sugar 4 level tablespoons lard or butter 2 eggs, well beaten 21/2 cups corn meal 1 cup sifted white flour 1 teaspoon salt Dissolve the yeast and sugar in the lukewarm milk. Add lard or butter, cornmeal, flour, eggs and salt. Beat well. Fill wellgreased muffin pans two-thirds full. Set to rise in a warm place, free from draft, until light-about one and one half hours. Bake in hot oven twenty minutes.

If prepared over night use only one fourth cake of yeast, and an extra half teaspoon of salt.

CORN MUFFINS No. 1 1 cup white flour 1/2 cup corn meal 1 tablespoon sugar 1/2 teaspoon salt 3/4 teaspoon soda 1 egg 1 cup sour milk 1 tablespoon melted butter Mix the dry ingredients; add the egg, beaten into the milk, and the melted butter. Beat thoroughly and bake in well-greased tins. CORN MUFFINS No. 2 Follow the recipe for Egg Muffins using half corn meal and half white flour. 1 cup flour 1/4 teaspoon salt