Annie Mae Jones' Cornmeal Muffins Recipe

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Annie Mae Jones' Cornmeal Muffins Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Annie Mae Jones' Cornmeal Muffins

 

Ingredients

2 cup cornmeal,sifted*
3/4 tsp baking soda
1/2 tsp salt
1 egg
1 1/2 cup buttermilk
1 1/2 tbsp lard or vegetable shortening
1 1/2 tbsp butter



 

Preparation

1. Preheat oven to 400'F.

2. Grease 2 6-cup muffin tins with vegetable shortening or lard.
Place in oven to heat.

3. Sift cornmeal, soda, and salt into a mixing bowl.

4. Beat egg with buttermilk. Heat shortening with butter until
melted; add to egg and buttermilk and blend. Add to dry ingredients
all at once and stir just enough to give the mixture a rough
appearance. Add additional buttermilk if mixture seems too dry.

5. Pour into hot muffin pans and bake about 20 minutes, or until
lightly browned. Serve hot with plentyof soft butter and any homemade
jelly or jam.

 

 

Servings: 12

 

 

 

 


 

Annie Mae Jones' Cornmeal Muffins Recipe brought to you by Recipes 4U