Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Corn Muffins

• 1 cup corn meal
  1 cup flour
  ¼ cup sugar
  1 cup milk
  ¼ cup butter
  4 teaspoons baking powder
  ½ teaspoon salt
  2 eggs

Cream butter; add sugar, yolks well beaten, flour mixed and sifted with corn meal, baking powder and salt, milk and beaten whites. Bake in buttered muffin tins twenty-five minutes in hot oven.

A very good muffin may be made by using only two tablespoons butter and one egg.