Ms. Frendenberger’s Corn Muffins
Mix together 1 cupful of sifted flour, 1 cupful of cornmeal, with 2 teaspoonfuls of baking powder, 1 tablespoon of sugar and 1 saltspoon of salt. Sift all the ingredients together. To 1 well-beaten egg add 1 cupful of milk, and stir into dry materials. Lastly add 2 tablespoons of melted butter, and bake in hot buttered gem pans 1/4 of an hour. This amount will make about 14. Laura Frendenberger, Medford. Source: Boston Post – 13 Sun 1904.
Ms. Stoddard’s Corn Muffins
One egg, 2 tablespoons sugar, 1 cup milk, 1 cup corn meal, 1/2 cup flour, 1 1/2 teaspoons Cleveland’s baking powder. Bake in quick oven from 10 to 15 minutes. Hattie Stoddard, Lowell. Source: Boston Post – 13 Mar 1904.
Mrs. Hutcherson’s Mountain Corn Muffins
Pour one and one-quarter cups of scaled milk on one cup of white cornmeal, cover and let stand ten minutes; then add one cup of cold boiled rice; mix this thoroughly; add one cup of flour mixed with two teaspoons of baking powder, two tablespoons sugar, one teaspoon of salt, two well-beaten eggs, two tablespoons of shortening. Beat hard. Bake in greased muffin pans in hot oven. Mrs. C. B. Hutcherson, 21 Leon Street, Dayton, Ohio. Source: The Dayton Herald – 24 Jan 1918.
Mrs. Lefter’s Corn Muffins With Dates
One cup white flour, 4 teaspoons baking powder, 1 cup cornmeal, 1/2 teaspoon salt, 1 tablespoon brown sugar, 1 egg, 2 tablespoons melted lard, 1/2 cup dates and 1 cup milk. Mix and sift the cornmeal, flour, salt, baking powder and sugar. Add the well beaten egg, milk and lard. Mix and add dates chopped. Bake in hot oven, 25 minutes. Mrs. Viva Lefter, 108 Grant street, Richmond, Ind. Source: The Richmond Item – 14 Mar 1926.