| 1 cup corn meal | 2 tablespoons sugar |
| 1 cup flour | 1 beaten egg |
| 4 teaspoons baking powder | 1 cup milk and water mixed |
| ½ teaspoon salt | 4 tablespoons melted shortening |
Mix in order given, beat well, and bake in greased gem pans in hot oven twenty minutes.
408.—CORN AND RICE MUFFINS
| 1 cup cooked rice | 1 tablespoon sugar |
| 2/3 cup hot milk | 1 egg |
| ½ cup corn meal | ½ cup flour |
| 2 tablespoons bacon fat | 3 teaspoons baking powder |
| ½ teaspoon salt |
Pour hot milk over rice, and work with a fork to separate grains; add corn meal, bacon fat, salt, and sugar; when cool add egg well beaten, flour, and baking powder; beat well; bake in well-greased muffin pans in hot oven twenty minutes.
409.—CUSTARD CORN CAKE
| ½ cup corn meal | 1 cup sour milk |
| ½ cup flour | 1 egg |
| 2 tablespoons sugar | 2 tablespoons melted shortening |
| ½ teaspoon salt | ½ cup sweet milk |
| ½ teaspoon soda |
Mix and sift dry ingredients; add sour milk and egg well beaten, and beat thoroughly; melt shortening in an earthen baking dish, pour in batter, pour the sweet milk over it, and bake in a hot oven twenty-five minutes. Cut in wedge-shaped pieces for serving.
410.—MOLASSES CORN BREAD
| 1 cup corn meal | 1 egg |
| 1 cup flour | ¼ cup molasses |
| 4 teaspoons baking powder | 1 cup water |
| ½ teaspoon salt | 2 tablespoons melted bacon fat |