Cornmeal Muffins and Corn Bread

These recipes are taken directly from the book, "Excellent Recipes for Baking with Fleischmann's Yeast." Published in New York by The Fleischmann Company in 1910.

Cornmeal Muffins

1 cake FLEISCHMANN'S YEAST

2 cups milk, scalded and cooled

2 tablespoonfuls light brown sugar

4 tablespoonfuls lard or butter, melted

2 eggs, well beaten

2 1/2 cups of cornmeal

1 cup sifted white flour

1 teaspoon salt

Dissolve yeast and sugar in lukewarm milk. Add lard or butter, cornmeal, flour, eggs and salt. Beat well. Fill well-greased muffin pans two-thirds full. Set to rise in warm place, free from draft, until light - about one and one-half hours. Bake in hot oven twenty minutes.

For over night use one-fourth cake of yeast, and an extra half teaspoonful salt. Cover and keep in cool place.

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Corn Bread

Use same recipe as for muffins. Bake twenty minutes in well-greased, shallow pan, instead of muffin tins.