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Print this Recipe    Corn 01

Rich Corn Bread Muffins

1 c yellow cornmeal
1 c flour
4 T sugar
1 t baking soda
2 t cream of tartar
3/4 t salt
1 c sour cream
1/4 c milk
2 eggs, well beaten
4 T butter, melted

Preheat over to 425 deg. F (220 deg C). Thoroughly grease a muffin
pan. Combine cornmeal, flour, sugar, baking soda, cream of tartar
and salt and mix well.

Quickly add the sour cream, milk, eggs and butter. Stir just to
mix. Pour the batter into the cups about three-quarters full.
You should have 12 muffins.

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