Recipe - Creole Corn Muffins

1 Stick butter; at room
temperature
1 One fourth cup Corn flour
1 One fourth cup Allpurpose flour
2 tablespoon Baking powder
One half tablespoon Salt
One fourth teaspoon Cayenne pepper
2 Whole eggs
5/8 pt Milk
1/8 cup Cooking oil
4 Bunch green onions; finely
chopped

Preheat the oven to 325 F. Grease the muffin pan very heavily with the room
temperature butter. In a large bowl, combine all remaining ingredients and
blend well. Distribute this batter into the muffin pan evenly; there may be
a little extra to partially fill a second pan. Bake at 325 F for about 20
minutes, or until golden brown. Remove from the muffin pans and serve fresh
and hot, with butter.

LE RUTH'S

636, FRANKLIN STREET,

NEW ORLEANS.

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.