Corn Muffins
1½ cups sifted flour
2¼ teaspoons Calumet Baking Powder
2 tablespoons sugar
¾ teaspoon salt
¾ cup yellow corn meal
2 eggs, well beaten
1 cup milk
4 tablespoons melted butter or other shortening
Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Add corn meal and mix well. Combine eggs, milk, and shortening; add to flour, stirring only enough to dampen all flour. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 12 muffins.