Corn Muffinsbakery, muffins 1/4 cup shortening 1/4 cup white sugar 2 tablespoon cornstarch 2 tablespoon vinegar 1 teaspoon salt 1 1/2 cup flour 1 cup cornmeal 1 cup water Cream the shortening and sugar. Add the cornstarch, vinegar & salt. Alternately beat in the remaining ingredients, mixing well. Spoon into a well oiled muffin tin. Bake at 400F for 20 minutes or until golden. Recipe by Mark Satterly |
