The Miller's Corn Muffins


Original Master Miller's 17th and 18th Century Recipes


  • 1 c. Corn Meal
  • 1 c. Flour
  • 2 tbs. Sugar
  • 3 tsp. Baking Powder
  • 1 tsp. Salt
  • 1 c. Milk
  • ¼ c. Melted Shortening
  • 1 Egg, slightly beaten


  • Preheat oven to 425 degrees.
  • Grease bottom of 12 muffin pan cups.
  • Sift flour with sugar, baking powder and salt.
  • Add corn meal. Measure milk in 2 cup measure.
  • Add oil and egg. Beat with fork to mix well.
  • Make hollow in center of flour mixture, add milk mixture all at once, stir quickly with fork – DO NOT BEAT. Batter will be lumpy. Fill muffin cups 2/3 full.
  • Bake 15 to 20 minutes or until golden. Serve hot!


Recipe Courtesy of Bonneyville Mill County Park

Working antiquity and picturesque beauty away you. The water-powered mill has produced quality flour for over 150 years. Tour the mill, purchase flour, visit the gift shop and enjoy the parks beautiful surroundings. Open Wednesday - Sunday May - October.

Bonneyville Mill County Park County Road 131, Bristol, IN 46507 574.825.1324