Cornmeal Muffins

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ¼ cup butter
  • 2 cups flour
  • ½ cup sugar
  • 1 cup cornmeal
  • 2 eggs
  • 4 teaspoons baking powder
  • 1 cup milk
  • ½ tablespoon salt


Cream the butter. Add sugar, then eggs, beaten, without separating, until light-colored and thick. Into this stir, alternately the milk, flour, and corn meal, sifted with the baking powder and salt. Beat thoroughly, and bake about twenty minutes in hot, well-buttered gem-pans.