1904 - The Blue Grass Cook Book

Corn Muffins

DDV CULINARY

1 pint of buttermilk,
1/2 pint of white corn meal,
1 teaspoon of soda,
1/2 teaspoon of salt,
1 egg,
1 large kitchen spoon of rich cream,
1 large kitchen spoon of cooked rice or grits.

Mash the hominy till very smooth.
Add salt, egg, and cream.
Mix buttermilk and soda and pour in mixture.
Beat the meal in last.
Don't make the batter too stiff.
Have muffin-rings hot and well greased.
Fill nearly full and bake in a hot, quick oven.