Recipe courtesy of The Hockaday School

Hockaday School Corn Muffins

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 2 dozen
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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


  1. Preheat oven to 500 degrees F.
  2. Grease 2 (12-cup) muffin tins and set aside.
  3. 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.