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Ingredients
| cornmeal: 2 cups |
| salt: 1 tsp |
| water: 2 cups (boiling) |
| 2% milk: 2 cups |
| eggs: 2 (well beaten) |
| baking powder: 4 tsp |
| salted butter: 1 Tbl (melted) |
Shreveport Corn Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
15 serving(s)
Tags
- Preheat oven to 425F and grease muffin pan (or use cupcake liners).
- Sift corn meal and salt together; pour boiling water over the top and stir rapidly.
- Ad milk quickly to prevent lumping.
- Add eggs and beat well.
- Stir in baking powder and butter.
- Fill prepared muffin pans 2/3 full and bake approximately 15 minutes or until golden.
- Remove from oven, split immediately and insert a generous piece of butter.