Ingredients

  • 2/3 cup milk
  • 1/2 cup corn meal
  • 1/2 cup flour
  • 1/2 cup cooked rice
  • 3 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 tablespoon bacon fat, melted
  • Directions

    Preheat oven to 425 degrees. Bring milk to boiling point and add corn meal. Let stand 5 minutes. Add flour rice, baking powder, sugar and salt. Separate egg yolk from white. Beat egg yolk well and then the egg white until stiff. Stir yolk and bacon fat into mixture. Fold in egg white gently. Pour into preheated muffin tins and bake for 15 minutes.

    Yield: 12 muffins

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