1 c Solid vegetable shortening
1 c Peanut butter
3 c Yellow cornmeal
1 c White or whole wheat flour
1 c Cracked corn
Melt the shortening, remove it from the heat; add the peanut butter and
blend well. Mix in remaining ingredients. Spoon this mixture into molds
(cupcake liners in a muffin tin, margarine tubs or put foil in a 4″ x 4″ x
1″ box) or fill the crevices of pine cones with it. Chill. If you make
cakes, remove the molds and store the cakes in plastic sandwich bags in
your freezer until needed.
This isn’t a “true” suet cake. This recipe makes a softer cake which is
great for stuffing in the crevices of pine cones.
Makes six 4″ x 4″ x 1″ cakes, six margarine tub sized cakes or 13 to 20
muffin size cakes.
Yields
6 Servings
