April 11, 2010

COUNTRY CORN MUFFINS


 
2 tablespoons bacon drippings or Crisco
2 1/2 cups water ground white cornmeal
1 scant teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon baking powder
2 cups yogurt or buttermilk
1 egg
2 tablespoons butter, melted
 
Generously grease a muffin tin and preheat oven to 400°. Sift together the cornmeal, soda, salt and baking powder into a mixing bowl. Add the yogurt and the beaten egg, shortening and butter, and stir well.Pour into muffin tins and bake 20 to 25 minutes. Serve with butter and preserves.
Tex-Mex Variation: Add 1 to 2 jalapeno or chipotle peppers and 1 red bell pepper, seeded, and chopped fine. Stir in 1/2 cup jalapeno jack cheese, shredded, and reduce sugar to 2 teaspoons. Add 1 large chopped Vidalia onion, a pinch of cayenne pepper and 1/2 teaspoon of paprika. Serve with Chili!
Submitted by: CM
found on: cooks.com

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