Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Rice and Corn Muffins

• 1 cup corn meal
  1 cup cold cooked rice
  1 teaspoon salt
  2 teaspoons baking powder
  ¼ cup milk
  1 egg
  2 tablespoons melted butter

Mix corn meal, salt and baking powder; add rice and work with fingers until well blended. Add egg well beaten, milk and butter. Beat well. Pour into hot buttered gem pans, and bake one half hour.