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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

1. Soften yeast in warm water.
2. Combine cornmeal, salt, sugar, and shortening. Add milk and let cool to lukewarm.
3. 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.
4. Stir batter down and spoon into greased muffin tins.
5. Bake at 425°F for 20 minutes, or until brown.

Makes 24 muffins.

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