Chuckwagon: Cowboy Corn Muffin

COWBOY CORN MUFFIN FOR BREAKFAST

Farmer’s Almanac 1885

Pour one quart of boiling milk over one pint of fine cornmeal.  While the mixture is still hot, add one tablespoonful of butter and a little salt, stirring the batter thoroughly.  Let is stand until cool, then add a small cup of wheat flour and two well-beaten eggs.  When mixed sufficiently, but the batter into well-greased shallow tins (or, better yet, into gem pans) and bake in a brisk over for one-half hour, or until richly browned.  Serve hot.

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.