2 tbsp. soft shortening
2/3 c. milk
1 egg
1/4 c. chopped chives
1 (12 oz.) pkg. corn muffin mix

Melt shortening in a 10 inch skillet over medium. Heat. Combine milk, egg, and chives; let stand a few minutes. Add to corn muffin mix, mixing until dry ingredients are mixed. Pour into hot, greased skillet. Sprinkle with paprika. Cover; cook over low heat about 20 minutes. Immediately invert on plate; cut into wedge. Makes 1 (10 inch) round cornbread.