Hockaday School Corn Muffins

Name: Hockaday School Corn Muffins
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 dozen
Cuisine: american
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

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 2 dozen

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 2 dozen

Ingredients

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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.