1 pound All-purpose flour
1 1/2 pounds Granulated sugar
1 pound Blue cornmeal, *see Note
1 pound Whole eggs
2 pounds All-purpose flour
1 1/4 ounces Baking powder
1 1/2 ounces Salt
1/2 fluid ounce Vanilla extract
18 ounces Honey
1 quart Buttermilk
Yield: 60 Muffins
1. Using a mixer fitted with the paddle attachment, cream the shortening, sugar and cornmeal until light and fluffy. Add the eggs. Mix on low speed for 1 minute.
2. Sift the remaining dry ingredients together.
3. Stir the vanilla and honey into the buttermilk.
4. Add the dry ingredients and buttermilk mixture, alternately, to the creamed mixture. Mix on low speed for 2 minutes, scraping down the bowl as necessary.
5. Portion into well-greased muffin pans. Bake at 325°F (160°C) until done, approximately 15 minutes.
Notes: Method: Creaming
*Blue cornmeal is derived from variegated Indian corn. Its natural blue-gray color is a result of a high lysine content. Blue corn has a stronger flavor than white or yellow corn and is popular in southwestern cuisine.
1 1/2 pounds Granulated sugar
1 pound Blue cornmeal, *see Note
1 pound Whole eggs
2 pounds All-purpose flour
1 1/4 ounces Baking powder
1 1/2 ounces Salt
1/2 fluid ounce Vanilla extract
18 ounces Honey
1 quart Buttermilk
Yield: 60 Muffins
1. Using a mixer fitted with the paddle attachment, cream the shortening, sugar and cornmeal until light and fluffy. Add the eggs. Mix on low speed for 1 minute.
2. Sift the remaining dry ingredients together.
3. Stir the vanilla and honey into the buttermilk.
4. Add the dry ingredients and buttermilk mixture, alternately, to the creamed mixture. Mix on low speed for 2 minutes, scraping down the bowl as necessary.
5. Portion into well-greased muffin pans. Bake at 325°F (160°C) until done, approximately 15 minutes.
Notes: Method: Creaming
*Blue cornmeal is derived from variegated Indian corn. Its natural blue-gray color is a result of a high lysine content. Blue corn has a stronger flavor than white or yellow corn and is popular in southwestern cuisine.
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