Berkshire Muffins
1/2 cup corn meal
1/2 cup flour
1/2 cup cooked rice
2 tablespoons sugar
1/2 teaspoon salt
2/3 cup scalded milk (scant)
1 egg
1 tablespoon melted butter
3 teaspoons baking powder
Turn scalded milk on meal, let stand five minutes; add rice, and flour mixed and sifted with remaining dry ingredients. Add yolk of egg well beaten, butter, and white of egg beaten stiff and dry.
Golden Corn Cake
3/4 cup corn meal
1-1/4 cups flour
1/4 cup sugar
5 teaspoons baking powder
1/2 teaspoon salt
cup milk
egg
2 tablespoons melted butter
Mix and sift dry ingredients. Add milk, egg well beaten, and butter; bake in shallowed buttered pan in hot oven twenty minutes.
Corn Cake (sweetened with Molasses)
1 cup corn meal
3/4 cup flour
3-1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup molasses
3/4 cup milk
1 egg
1 tablespoon melted butter
Mix and bake as Golden Corn Cake, adding molasses to milk.
White Corn Cake
1/4 cup butter
1/2 cup sugar
1-1/3 cups milk
Whites 3 eggs
1-1/4 cups white corn meal
1-1/4 cups flour
4 teaspoons baking powder
1 teaspoon salt
Cream the butter; add sugar gradually; add milk, alternating with dry ingredients, mixed and sifted. Beat thoroughly; add whites of eggs beaten stiff. Bake in buttered cake pan thirty minutes.
