3/4 c. (1 3/4 dl) yellow cornmeal
1 c. (140 g) flour
1/3 c. (65 g) sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. (1/4 l) milk
1 egg, well beaten
2 tbsp. melted shortening or bacon fat

Preheat the oven to 425 degrees (220 c). Grease an 8 inch square cake pan. Mix the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the milk, egg and shortening or bacon fat and blend well. Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.

Corn muffins. Thoroughly grease a muffin pan and pour the batter into the cups about 3/4 full. You should have 12 muffins.