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

Directions:

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.

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