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Recipe Name: Annie Mae Jones' Cornmeal Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 12

2 Cup(s) Cornmeal, sifted*
3/4 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1 Egg
1 1/2 Cup(s) Buttermilk
1 1/2 Tablespoon(s) Lard or vegetable shortening
1 1/2 Tablespoon(s) Butter
Preheat oven to 400'F. Grease 2 6-cup muffin tins with vegetable
shortening or lard. Place in oven to heat. Sift cornmeal, soda, and
salt into a mixing bowl. 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.
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. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 119
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 21.4mg
Sodium: 220.9mg
Potassium: 110.8mg
Carbohydrates: 17.1g
Fiber: 1.5g
Sugar: 1.6g
Protein: 3.2g

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