Ingredients
- 12 ounces all-purpose flour
- 12 ounces cornmeal
- 3 1/2 ounces sugar
- 1/2 tablespoon salt
- 3 tablespoons baking powder
- 3 small eggs
- 3 cups milk
- 4 ounces shortening, melted
Directions
Preheat oven to 500 degrees F.
Grease 2 (12-cup) muffin tins and set aside.
In a large bowl, sift dry ingredients together. In a separate bowl, beat eggs and then add milk and melted shortening. Add liquid ingredients to dry ingredients all at once and stir until dry ingredients are moistened but not smooth. Fill well-greased muffin tins with 2 ounces of batter each and bake for about 20 minutes.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Read all 1 reviews
By anderholm_4227232
South Boston, MA
on June 29, 2006
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This is a basic corn muffin recipe that, I guess, was on TV with Frank Zappa's kids a few years back. The batter seems very runny, so I boosted the dry after it as mixed. To make it more interesting, I sprinkled some shredded cheese on top of each muffin before baking. OK...just OK.
Read all 1 reviews