Yes, very straightforward as long as you know anything about baking. But in case you DON'T know:
Grease a muffin tin well with oil or vegetable shortening and set aside. Preheat the oven to 375° F (190° C).
Beat the eggs and set aside. Cream the butter and sugar, then add in the eggs. Sift together the cornmeal and flour (I would add a teaspoon of baking powder as well, to improve rising) and add to the butter mixture alternately with the milk. DO NOT BEAT--only stir enough to incorporate and moisten everything. Beating will develop the gluten in the flour and make the cornbread gluey.
Divide the batter among the muffin cups; do not overfill. Two-thirds full is ideal. Bake in the preheated oven for 30 minutes. Remove from the oven, loosen the muffins carefully from the tin, and serve warm.
Yes, very straightforward as long as you know anything about baking. But in case you DON'T know:
ReplyDeleteGrease a muffin tin well with oil or vegetable shortening and set aside. Preheat the oven to 375° F (190° C).
Beat the eggs and set aside. Cream the butter and sugar, then add in the eggs. Sift together the cornmeal and flour (I would add a teaspoon of baking powder as well, to improve rising) and add to the butter mixture alternately with the milk. DO NOT BEAT--only stir enough to incorporate and moisten everything. Beating will develop the gluten in the flour and make the cornbread gluey.
Divide the batter among the muffin cups; do not overfill. Two-thirds full is ideal. Bake in the preheated oven for 30 minutes. Remove from the oven, loosen the muffins carefully from the tin, and serve warm.
I believe Presto flour is self-rising. At least the old school stuff was.
ReplyDelete