Cornmeal Muffins

Gallettes de Farine de Mais

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Cupfuls of Corn Meal
  • ½ Cupful of Sifted Flour
  • 2 Eggs
  • Cupfuls of Buttermilk, or Sweet Milk
  • 2 Tablespoonfuls of Butter
  • 2 Teaspoonfuls of Baking Powder
  • ¼ Teaspoonful of Salt


Scald the meal. Scald the milk, and add the butter. When luke warm, add to the Corn Meal and beat well. Add the well-beaten yolks of the eggs, and beat well. Add the flour, into which the yeast powder must previously be sifted. Mix well and add the whites of the eggs, beaten to a stiff froth. Beat steadily for about ten minutes, and pour into greased muffin rings or gem pans. Bake for twenty minutes in a quick oven. If buttermilk is used, add a teaspoonful of soda, dissolved in the milk.