Since I haven’t made any cornbread lately, I decided this afternoon to do some corn muffins using a recipe from Colonial Williamsburg. These are excellent muffins with just a bit of sweetness.
Of course, I measured out all the ingredients and sifted my dry ingredients in the mixing bowl. When I reached for the eggs there were none to be found. Undoubtedly, Michael had used the last but hadn’t replaced them. So, there I was with a mixing bowl of ingredients all ready to go. Luckily, he stopped by the store on the way home from work for some other things and got some eggs too. Unfortunately, I didn’t feel like baking again until later. (Note: back pain is one of the worst and most annoying pains I’ve ever had!)
Finally, about 9:00 I decided to get up from my comfy chair and get the muffins ready to go. This recipe is included in the Recipes from the Raleigh Tavern Bakery cookbook published by Colonial Williamsburg in Virginia. Of course, it also includes an original 18th Century version of the “Indian Slapjack” as well. I'll also include it since I think you’ll get a chuckle out of the quantities and how its was prepared:
One quart of milk, one pint of Indian Meal , 4 eggs, 4 spoons of flour, little salt beat together, baked on griddles or fry in a dry pan, or baked in a pan that has been rubbed with a little suet, lard, or butter.
Now, here’s a more modern version (BTW: Notice that sugar is missing in that original. That is important considering that it is a form of cornbread and true Southern cornbread is still made without sugar.)
Indian Corn Muffins
(Recipes from the Raleigh Tavern Bakery)
1 cup cornmeal (recipe calls for white but I use yellow)
1 cup All-Purpose Flour
1 tsp. Salt
3 tsp. Baking Powder
2 tbls. Sugar
2 eggs, lightly beaten
1 cup milk (may substitute buttermilk)
3 tbls. butter, melted
Pre-heat oven to 400°F. Grease muffin tins. Sift cornmeal, flour, salt, baking powder, and sugar together. Combine eggs, milk, and butter and add to dry ingredients. Mix until just blended. Be sure not to over mix. Spoon into muffin tins to the top of each cup. Bake for 20 minutes or until done.