For no apparent reason, I baked a batch of all-American corn muffins this afternoon. I bought a big bag of white corn meal a few months ago because I had been wondering what it was all about. I made cornbread, was unimpressed and stored the rest of the corn meal in the freezer.
Earlier today I suddenly decided it was time for some corn muffins. This very untypical task was accomplished with the help of an untypical cookbook, the 1955 edition of the Good Housekeeping Cookbook which somehow made its way into our home a couple of years ago.
Good Housekeeping Yankee Style Golden Corn Bread
1 1/4 C flour
3/4 C corn meal
2 to 4 tbsp sugar
4 tsp baking powder
1 tsp salt
1 egg
2/3 milk
1/3 c margarine, butter or oil
I made the following changes: I snuck in some extra sugar (which I later regretted) and substitute rice milk for milk.
In muffin pans, the batter bakes for 20-25 minutes at 425F.
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