2/3 cup plain white cornmeal (NOT cornmeal mix!)
2/3 cup self-rising flour
pinch of baking soda
1 heaping tbsp. shortening
1/2-3/4 tsp. salt (or to taste)
milk (adjust as needed for pouring consistency)

Preheat oven to 400°F.

Mix cornmeal, flour, baking soda, and salt well with a fork in a bowl with a spout for easy pouring.

Add shortening and mix well with dry ingredients using fork and bowl edges to smash, chop, and blend.

Mix in milk until mixture can be poured easily. A thinner mixture will give you fluffier cakes and less milk will make it more dense.

Grease a 12 cake cupcake pan with shortening and pour in batter.

Caution: do not let sit long after adding milk or it will thicken, if it happens add a little more milk and stir again.

Bake on top rack at 400°F for 15 to 20 minutes until edges are a little brown.

Best served warm.

Makes 12 muffins.

Submitted by: Mickey Johnson Jr.