Al's New York Corn Muffins
Dear SOS: Several years ago you printed a recipe for Al’s New York Corn Muffins. They were tender and delicious. Somehow, my recipe has joined all those single socks. Please, could you reprint it?
G. Waggoner
Hawthorne
Dear G. Waggoner: Happily. The recipe was my father’s. He baked them every day for the breakfast crowd at his little cafe in New York City’s Greenwich Village in the mid-1940s. The corn muffins are extremely crumbly but delicious. I used to love to lop off the muffin cap and butter the inside with sweet butter.
Combine corn meal, flour, sugar, baking powder and dash salt in large bowl. Cut in shortening until mixture resembles coarse crumbs. Beat egg in small bowl. Stir in milk and vanilla. Add to corn meal mixture, stirring just enough to moisten. Do not over-beat.
Fill each of 12 muffin cups 2/3 full. Bake muffins at 350 degrees until golden, 20 to 25 minutes.
Let cool thoroughly in muffin cups before loosening from pan or they will fall apart. Carefully remove from pan.
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