Recipes For Corn Muffins, Corn Gems And Corn Bread
Description
This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes
Recipes For Corn Muffins, Corn Gems And Corn Bread
Corn Muffins
1 quart milk.
2 lbs. white flour.
1 lb. corn meal.
2 oz. Fleischmann's Yeast.
3 oz. sugar.
9 oz. butter.
6 eggs.
1/2 oz. salt.
A little nutmeg.
Set sponge, using all the milk, yeast, white flour and cornmeal. Sponge should be luke-warm. Allow to rest until it breaks. Time, 1 1/4 hours. Cream sugar and butter, add the grated nutmeg and salt, and last, the eggs one by one, creaming in between. Add this mixture to sponge when ready, and beat whole thoroughly until smooth.
Fill in muffin rings, allow to rise for 15 minutes then, bake in a hot oven.
Corn Gems
Ingredients used:
1 quart milk.
2 lbs. white flour.
1 lb. corn meal.
2 oz. Fleischmann's Yeast. 9 oz. sugar.
6 oz. butter. 6 eggs. 1/2 oz. salt. 1/2 grated nutmeg.
Proceed the same as for corn muffins.
Corn Bread
Use either corn muffin or corn gem mixture, and put into greased baking sheets or pie-plates, about 3/4 of an inch thick; allow to rise for 15 minutes, then bake in hot oven.
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