Mix egg and milk; add fat. Pour milk mixture into flour mixture. Stir until dry ingredients are barely moistened. Do not overmix. Batter will be lumpy.
Fill muffin tins half full of batter. Bake 20 to 25 minutes until lightly browned.
Cornbread
6 servings, 4 by 2½ inches each
| Yellow cornmeal | 1 cup |
| Flour, unsifted | 1 cup |
| Baking powder | 4 teaspoons |
| Sugar | ¼ cup |
| Salt | ½ teaspoon |
| Milk | 1 cup |
| Egg, beaten | 1 |
| Shortening, melted or oil | 2 tablespoons |
Preheat oven to 400°F. (hot). Grease an 8- by 8- by 2-inch baking pan.
Mix dry ingredients thoroughly.
Mix milk and egg; stir in fat.
Add liquid to dry ingredients; stir only enough to mix.
Pour batter into pan. Bake 20 to 25 minutes, or until lightly browned.