Ingredients
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1 cup sourdough
1/4 cup melted shortening
5 cups all-purpose flour
1cup cornmeal plus 2 tbl.
1 teaspoon salt
Directions
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour and cormeal, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
Brown on skillet medium heat then Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an addition 10-15 minutes or until muffins springs back when touched in the center.
Remove the muffins from the pan immediately; place muffins on a wire rack to cool completely.
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1 cup sourdough
1/4 cup melted shortening
5 cups all-purpose flour
1cup cornmeal plus 2 tbl.
1 teaspoon salt
Directions
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour and cormeal, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
Brown on skillet medium heat then Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an addition 10-15 minutes or until muffins springs back when touched in the center.
Remove the muffins from the pan immediately; place muffins on a wire rack to cool completely.
