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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 20 |
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A traditional recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 cups flour, sifted |
2 tablespoons cornmeal |
1 teaspoon salt |
1 teaspoon baking soda |
2 eggs, beaten |
1 tablespoon sugar |
3 1/2 cups buttermilk |
Directions:
1. Preheat oven to 400F and grease muffin pans.
2. Sift first four ingredients together.
3. Beat eggs and sugar together; add buttermilk and add all to dry ingredients gradually, beating hard for 1 minute.
4. Pour into prepared pans and bake for 20 minutes or until golden.
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