Recipe: Tennessee Muffins

One pint of corn meal, one pint of flour, one tablespoonful of sugar, one teaspoonful of salt, three of baking powder, one tablespoonful of lard or BUTTER, two eggs and a pint of milk. Sift together corn meal, flour, sugar, salt and powder; rub in lard or BUTTER cold, and eggs beaten and milk; mix into batter of consistency of cup-cake; muffin-rings to be cold and well greased, then fill two-thirds full. Bake in hot oven fifteen minutes.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)