Hockaday School Corn Muffins
- 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
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.
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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.
Recipe courtesy of The Hockaday School