• 5 to 5¹/₄ cups sifted enriched all-purpose flour
• ¹/₂ cup sugar
• 1  tablespoon salt
• 2  packages active dry yeast
• 2¹/₄ cups milk
• ¹/₂ cup shortening
• 2  eggs
• 1  cup enriched yellow cornmeal
• Butter or margarine, melted

1. Mix 2³/₄ cups flour, sugar, salt, and undissolved yeast thoroughly in a large mixer bowl.

2. Put milk and shortening into a saucepan. Set over low heat until very warm (120-130 ํF). Add liquid mixture gradually to dry ingredients while mixing until blended. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Mix in eggs and 1³/₄ cups flour, or enough to make a batter. Beat at high speed 2 minutes, scraping bowl occasionally. Blend in cornmeal and enough of the remaining flour to make a smooth, thick batter.

3. Cover; let rise in a warm place until double in bulk (1 to 1¹/₂ hours).

4. Beat batter down. Cut against side of bowl with a large spoon enough batter at one time to fill each greased 2¹/₂- or 3-inch muffin-pan well two-thirds full, pushing batter with a rubber spatula directly into well. Cover; let rise again until almost double in bulk (about 30 minutes).

5. Bake at 400 ํF about 20 minutes. Brush tops with melted butter. Remove from pans and serve piping hot.

[ 1¹/₂ to 2 dozen muffins ]

Note:
If desired, mix 1 teaspoon crushed herb, such as chervil, oregano, rosemary, or thyme with flour before adding to batter.

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