Tennessee Muffins

Original Recipe

One pint of corn meal, one pint of flour, one tablespoonful of sugar, one teaspoonful of salt, three of baking powder, one tablespoonful of lard or butter, two eggs and a pint of milk. Sift together corn meal, flour, sugar, salt and powder; rub in lard or butter cold, and eggs beaten and milk; mix into batter of consistency of cup-cake; muffin-rings to be cold and well greased, then fill two-thirds full. Bake in hot oven fifteen minutes.

Ingredients

grocery
  • 1 pint of corn meal
  • 1 pint of flour
  • 1 tablespoonful of sugar
  • 1 teaspoonful of salt
  • 3 of baking powder
  • 1 tablespoonful of lard or butter
  • 2 eggs and a pint of milk
  • 10 and milk

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receipt_long

Instructions

  1. 1

    One pint of corn meal, one pint of flour, one tablespoonful of sugar, one teaspoonful of salt, three of baking powder, one tablespoonful of lard or butter, two eggs and a pint of milk.

  2. 2

    Sift together corn meal, flour, sugar, salt and powder; rub in lard or butter cold, and eggs beaten and milk; mix into batter of consistency of cup-cake; muffin-rings to be cold and well greased, then fill two-thirds full.

  3. 3

    Bake in hot oven fifteen minutes.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)