Serves: 5
Total Calories: 838
Yield: 36 muffins
Cream sugar, salt, shortening, and corn syrup until soft and smooth. Add eggs one at a time, mixing thoroughly after each addition. Gradually stir in milk and vanilla. Set aside. Sift together cake flour and baking powder. Add cornmeal. Add flour-cornmeal mixture to first mixture and stir until flour is absorbed. Add water and mix to a smooth batter (do not overmix or muffins will become tough). Drop batter into well-greased muffin tins, filling them about half full. Bake at 400° for 15–20 minutes, or until muffin springs back when center is pressed with a finger.
This Corn Muffins recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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