2/3 c. hot milk
1/2 c. white corn meal
1/2 c. cooked rice
1/2 c. flour
2 tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 tbsp. melted shortening

Pour hot milk over corn meal and let stand 5 minutes. Add all other ingredients in order given. Mix and beat thoroughly. Bake in greased muffin pans at 375 degrees for 25 minutes.