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THANKSGIVING CORN MUFFINS

1 cup of  corn meal
1 cup of sifted all purpose flour
1/4 cup of sugar
4 teaspoons of baking powder
1/2 teaspoon of salt
1 egg
1 cup of milk
1/4 cup of  soft shortening

Sift together corn meal, baking powder, and salt into a bowl. Add egg, milk, and shortening. Beat with a rotary beater until smooth, about one minute. Bake in greased muffin tins. We used paper liners instead. Bake for 20 to 25 minutes in 425ºF.  oven. Spread with butter. Yummy!

 

 

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