Cooking for Daily Living
Cornmeal Yeast Muffins

1 c. buttermilk
1 envelope yeast in
1/2 c. lukewarm water and 1/2 tsp. sugar
4 Tbsp. melted shortening
2 Tbsp. sugar
1 egg beaten
2 c. flour
1 tsp. salt
2/3 tsp. soda
1 c. cornmeal

Put yeast to dissolve in lukewarm water. Warm buttermilk to lukewarm and add melted shortening, sugar, egg, flour, salt and soda. Stir in yeast and beat smooth.

Add cornmeal and let rise ‘til light, approximately 45 minutes to an hour. Stir down and fill greased muffin pans half full. Let rise nearly to the top and bake at 375-400° 18-20 minutes. Serve hot or re-heated.

Try them for Sunday breakfast with quick-fried canned luncheon meat and slathered with butter and syrup!