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Corn Bread Muffins

  Sift the cornmeal, flour, sugar, salt, and baking powder together in a bowl. In another bowl, cream the butter. Beat in the eggs. Combine the sifted dry ingredients and the creamed butter-and-egg mixture alternately with the milk. Stir only until the dry ingredients are blended. Do not over beat. Pour into greased muffin tins. Bake in a preheated 375 F. oven for 30 minutes until they pull away from the sides of the tins. Serve warm with butter and jam, if desired.

Makes 24 muffins

1 c. yellow cornmeal
1 c. all-purpose flour
1/3 c. granulated sugar
1 t. salt
1 T. baking powder
2/3 c. butter
2 eggs
1 c. milk
butter or jam (optional)

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Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas.

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