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The yeast makes this muffin
more airy than normal cornbread. Try adding a can of drained
corn or diced chili peppers for a southwestern flavor.
Raised
Cornmeal Muffins
- 1 (1/4-ounce) package
active dry yeast or 2 1/2 teaspoons
1/4 cup warm water
2 cups scalded milk
1 cup cornmeal
1 teaspoon salt
1/2 cup granulated sugar
1/2 cup vegetable shortening
2 large eggs
4 to 4 1/2 cups all-purpose flour
- Soften yeast in warm water.
- Combine cornmeal, salt,
sugar, and shortening. Add milk and let cool to lukewarm.
- Beat in eggs and 2 cups
of the flour. Add softened yeast mixture, mixing well. Stir in
enough remaining flour to make a heavy batter. Cover and let
rise until doubled in bulk, about 1 hour.
- Stir batter down and spoon
into greased muffin tins.
- Bake at 425°F (220°C)
for 20 minutes, or until brown.
Makes 24 muffins.
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