- 2 cups yellow corn meal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon margarine
- 2 cups boiling water
- 1 cup milk
- 2 medium eggs
Bring 2-cups of water to a boil on the stove
or in the microwave. While the water is
heating, combine the cornmeal, baking
powder, and salt. Have the margarine close
by. Pour the boiling water into the cornmeal
mixture. Stir and stir and stir. The mixture
will lump up some, but if you keep stirring
it will smooth out. Add the margarine and
stir until it melts. I use a whisk to mix
this up because it is best for getting rid
of the lumps. Next add the milk. Once again,
stir until the mixture is smooth. Now add
the eggs and continue mixing until the whole
thing is smooth. Turn the batter into well
oiled muffin pans. Bake at 475° for about 17
minutes. They will be golden brown and
puffed when they are done. Remove them from
the pan after cooling a little. Makes about
24 muffins. These are very tender and are
best served slathered in margarine and eaten
hot. Excellent for breakfast, or as a hot
bread with lunch or supper. Spicy dishes
make a superb foil to these delicate morsels
of goodness.
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