Cornmeal muffins made from stoneground yellow corn meal
These cornmeal muffins were inspired by a crisp fall day and a picture of a fierce warrior profiled on a yellow bag in my pantry. These are very easy to make and in the current economic downturn, a can of beans and a corn muffin can go a long way! Ingredients * 1 cup Indian Head Yellow Corn Meal * 1 cup unbleached flour * 1/4 cup sugar * 1 tsp salt * 1/4 cup Crisco shortening * 1 cup milk * 1 egg * 3 tsp baking powder Combine dry ingredients, then cut in shortening. Mix milk and egg, then add to dry and mix together. Add to greased muffin tin (or 9 x 9 pan). Bake at 425 degrees for 20 - 25 minutes until golden brown.
One of these treats with butter or jelly sure hits the spot. Just think of the whole kernels of plump yellow corn, ground by stone buhrs, with the germ of the seed right in there. So rich with natural oils and vitamins, full of flavor - and you made it! Now for a musical moment to make this a truly memorable recipe, here's a bluegrass song about cornbread by the group the "Carolina Chocolate Drops".
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