Prep 15 mins
Cook 20 mins
A traditional recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 4 cups flour, sifted
- 2 tablespoons cornmeal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs, beaten
- 1 tablespoon sugar
- 3 1⁄2 cups buttermilk
- Preheat oven to 400F and grease muffin pans.
- Sift first four ingredients together.
- Beat eggs and sugar together; add buttermilk and add all to dry ingredients gradually, beating hard for 1 minute.
- Pour into prepared pans and bake for 20 minutes or until golden.