Corn Meal Muffins

Corn Meal Muffins

Serves: 8

Evangeline Murphrey

   1 cup cornmeal (better with NC cornmeal)
   1 1/2 cups whole milk
   3/4 teaspoon baking soda
   2 whole eggs (well beaten)
   1 cup flour
   1 teaspoon salt
   1 teaspoon baking powder
   1/4 cup bacon drippings
   1 tablespoon sugar

Sift flour and mix with salt, baking soda, and baking powder. Mix with cornmeal. Combine bacon fat, sugar and eggs. Add whole milk and combine with dry ingredients, beating until smooth. Fill well-oiled muffin pans 2/3 full. Bake at 435°F for 15 - 20 minutes. Makes 8 large corn muffins.

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