{"id":3933,"slug":"corn-muffins-2","title":"CORN MUFFINS","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 cup corn meal.","1 cup white flour.","4 teaspoons baking powder.","1/4 cup sugar.","1/2 teaspoon salt.","1 cup thin cream or milk.","2 eggs beaten very light.","2 tablespoons Cottolene."],"ingredients_norm":["corn meal","white flour","baking powder","sugar","salt","thin cream or milk","eggs beaten very light","shortening"],"steps":["Sift together corn meal, flour, baking powder, sugar and salt.","Add cream or milk and stir to a smooth batter.","Add well beaten eggs and melted butter.","Beat thoroughly and bake in hot buttered gem cups in a hot oven twenty minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:186","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"30f2cf7d20b1a78ba220da219cb294039807cfe79d868743828c90677d4bf24c","created_at":"2026-08-02T15:47:28Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/corn-muffins-2"}