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Cornmeal Muffins
by Heather Morgan
serves: 6
  $45 Emergency Menu for 4 to 6
Ingredients:
  1/2 cup   oil
  2 medium   eggs
  1 cup   buttermilk, or yogurt, or sour milk (powdered buttermilk is fine)
  1 tsp   salt
  2 Tbsp   sugar
  1 tsp   baking soda
  3/4 cup   cornmeal
  1 cup   flour
Directions:
  Into your favorite big bowl, measure the oil or melted shortening. Crack in the eggs and add the buttermilk (or other milk product). Beat with a whisk until thoroughly combined. Add the salt, sugar, soda, cornmeal and flour. Stir casually, but not too aggressively. When mixed, but still lumpy stop stirring. Oil up a dozen muffin cups. Divide the batter evenly amongst the muffin cups. Bake at 400° for about 20 minutes. Remove from the oven and cool slightly before eating. These are very very good. Perfect for company meals with a nice pot of homemade chili.