Corn Muffins

This recipe comes from “Mickey’s Gourmet Cookbook The Most Popular Recipes from Walt Disney World and Disneyland”.  It’s kind of old (published in 1994) so perhaps these aren’t the most popular recipes anymore but there are still some good ones.  It says this recipe was served in the Farmer’s Market at Epcot Center.  I am going to start cooking meals for a friend of mine (Hi Patty!) when I can and she requested corn bread so I thought these corn muffins would be good because they can go in the freezer better than a pan of cornbread.  In the next day or two, I’ll be posting some recipes that I’ll be making for Patty and Raymond that freeze well so if you’re in need of some freezer meal recipes, stay tuned!

2/3 cup sugar

1 teaspoon salt

1/3 cup shortening (I used butter instead)

1 teaspoon vanilla

2 eggs

2 cups flour

2 teaspoons baking powder

3/4 cup yellow corn meal

1 1/3 cups milk

Preheat oven to 400.  Combine sugar, salt, shortening (or butter, softened) and vanilla and blend about 5 minutes until slightly creamed.  Add eggs, one at a time, and mix well after each addition.  In a separate bowl, combine flour, baking powder and corn meal and mix well.  On low speed, add half flour mixture alternately with half milk until all ingredients have been added.  Scoop into paper lined cupcake pans and bake for about 20 minutes or until lightly browned.

Makes about 18 muffins (I got 20)

 

 

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