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From: braman@dataio.Dataio.UUCP (Rick Braman)
Newsgroups: net.cooks
Subject: Re: corn muffin recipe wanted
Message-ID: <819@dataio.Dataio.UUCP>
Date: Fri, 20-Sep-85 11:16:23 EDT
Article-I.D.: dataio.819
Posted: Fri Sep 20 11:16:23 1985
Date-Received: Sun, 22-Sep-85 04:46:01 EDT
References: <844@whuxlm.UUCP>
Distribution: net
Organization: Data I/O Corp., Redmond WA
Lines: 37

> I am seriously looking for a recipe for corn muffins.  I am looking for a very
> rich muffin that has hearty corn taste but doesn't crumble.
> 
> Thanks in advance!

From the HPBooks Cooking with Compliments:

Buttermilk Corn Bread
This corn bread is special because it doesn't fall apart!

2 eggs				1/4 teaspoon baking soda
1/4 cup sugar			3/4 teaspoon salt
1 cup sifted flour		1 cup buttermilk
2/3 cup cornmeal		1/4 cup butter, melted
2 teaspoons baking powder

Preheat oven to 400 deg.  Butter and flour an 8 x 8 x 2 baking dish.  Beat
eggs in a large bowl.  Add sugar and mix well.  Sift and measure flour.  Sift
again with cornmeal, baking powder, baking soda, and salt.  Add dry ingredients
alternately with buttermilk to egg-sugar mixture.  Stir in melted butter and
pour into prepared baking dish.  Bake about 25 minutes or until a toothpick
inserted in the center comes out dry.  Makes 8 to 12 servings.


First of all, this book is no longer in print as far as I know, so I hope its
ok to give out a recipe from it.  Secondly, I have made this recipe many times
and it is the best cornbread to my taste.  It really does hold together too.
I don't think there would be any problem baking it as muffins, probably just
shorten the baking time a few minutes.

-- 

Rick Braman
Data I/O Corporation
Redmond, WA

UUCP  uw-beaver!teltone!dataio!braman


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