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Have you made Annie Mae Jones' Cornmeal Muffins?
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Annie Mae Jones' Cornmeal Muffins

Recipe Tags: Muffin Recipes

Date Added: January 26, 2013

Ingredients:

2 Cups Cornmeal sifted*
3/4 Teaspoon Baking Soda level - dissol ved in milk
1/2 Teaspoon Salt to 1 ts
1 Unit Egg separated
1 1/2 Cups Buttermilk sour milk
1 1/2 Tablespoons Lard or vegetable shortening
1 1/2 Tablespoons Butter (1/4 stick) cut into 6 pieces
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Directions:

1. Preheat oven to 400 F Grease 2 6-cup muffin tins with vegetable shortening or lard.

2. Place in oven to heat. Sift cornmeal, soda, and salt into a mixing bowl.

3. Beat egg with buttermilk. Heat shortening with butter until melted; add to egg and buttermilk and blend.

4. Add to dry ingredients all at once and stir just enough to give the mixture a rough appearance.

5. Add additional buttermilk if mixture seems too dry.

6. Pour into hot muffin pans and bake about 20 minutes, or until lightly browned.

7. Serve hot with plentyof soft butter and any homemade jelly or jam.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter, Corn allergies.
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