Annie Mae Jones' Cornmeal Muffins Recipe




Annie Mae Jones' Cornmeal Muffins Ingredients

2 cup cornmeal,sifted*
3/4 tsp baking soda
1/2 tsp salt
1 egg
1 1/2 cup buttermilk
1 1/2 tbsp lard or vegetable shortening
1 1/2 tbsp butter

A Recipe for
Annie Mae Jones' Cornmeal Muffins

 

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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%




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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes


This Recipe for Annie Mae Jones' Cornmeal Muffins is one of thousands in the Recipes-to-go Bread Cookbook.


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This is a recipe for Annie Mae Jones' Cornmeal Muffins from the recipe cookbook of Recipes-to-go (Bread)


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I will not eat oysters. I want my food dead - not sick, not wounded - dead.

Woody Allen



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Annie Mae Jones' Cornmeal Muffins

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.

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Annie Mae Jones' Cornmeal Muffins Directions

1. Preheat oven to 400'F.

2. Grease 2 6-cup muffin tins with vegetable shortening or lard.
Place in oven to heat.

3. Sift cornmeal, soda, and salt into a mixing bowl.

4. Beat egg with buttermilk. Heat shortening with butter until
melted; add to egg and buttermilk and blend. Add to dry ingredients
all at once and stir just enough to give the mixture a rough
appearance. Add additional buttermilk if mixture seems too dry.

5. Pour into hot muffin pans and bake about 20 minutes, or until
lightly browned. Serve hot with plentyof soft butter and any homemade
jelly or jam.

Serves: 12

 

 

 

 

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Annie Mae Jones' Cornmeal Muffins Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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