Cornbread is a great side dish to a meal like chili or stew. These cornmeal muffins are easy to make and with a total cost of 70 cents for the ingredients, very affordable. This recipe makes a dozen muffins.
After my Aunt Betsy’s Cornbread fiasco, I’ve redeemed myself with these cornmeal muffins. My girls loved them. I feel really good that this recipe has only 1 tablespoon of sugar. When I was first mixing it, I was skeptical about how the flavor would turn out with the small amount of sugar compared to the 2/3 cup of sugar in the recipe that had become a regular in our house. That is 10.6 tablespoons! I never really sat down and thought about the sugar intake difference between a recipe from 100 years ago to today. With this recipe, each muffin would have 1/4 teaspoon of sugar. With the recipe I was currently using, each muffin has 2 1/2 teaspoons of sugar per muffin. Considering the recommended daily sugar intake for a child is less than 6 added teaspoons per day, it is something to think about for sure.
Cornmeal Gems. Sift together one-half cup flour and one cup cornmeal, two teaspoons baking powder, one-half teaspoon salt and one tablespoon sugar. Stir in one cup milk, one well-beaten egg and two tablespoons melted butter or lard. Beat thoroughly and pour into greased muffin pans. Bake in a quick oven about twenty minutes. Buttermilk or sour milk may be used with good results.
Mrs. Elizabeth Nice, Rear 208 Cincinnati Street.
Printed in The Dayton Herald on January 24, 1918
- 1/2 cup Flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp Salt
- 1 tbsp Sugar
- 1 cup milk
- 1 large Egg
- 2 tbsp butter melted
Mix the flour, cornmeal, baking powder, salt and sugar together. Add the milk, eggs and melted butter. Mix well. Divide evenly in a 12 muffin tin. Bake 350 degrees for 20 minutes.