- 1 envelope yeast
- 1 1/2 teaspoons salt
- 1/2 cup milk, lukewarm
- 1 egg
- 2 tablespoons sugar
- 4 1/2-5 cups flour
- 1 cup milk
- 1/2 cup yellow cornmeal
- 1/4 cup butter
- 2 tablespoons butter, melted
- Since you cook these on top of the stove, there is no need to preheat the oven.
- Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.
- Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.
- Add the salt and the slightly beaten egg to the milk-and-butter mixture.
- Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture.
- Add the flour, a little at a time,mixing together well.
- Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.
- Knead until elastic and shiny.
- Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour,
until doubled in bulk.
- Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work
surface and knead again for a couple of minutes.
- Roll it out with a rolling pin to a thickness of about 1/3″ and, with a glass or a large biscuit cutter,
cut out round cakes.
- Put these onto the platter with the cornmeal, press down slightly and turn to get the other side
covered with cornmeal.
- Place on a baking sheet and cover with a towel.
- Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and
when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the
- Cook for approximately 5 minutes on each side, or until they are slightly brown.
- Cool on a rack.
- Toast after they are completely cooled off and right before serving them.