1 c. yellow cornmeal
1 c. sifted flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/4 c. soft shortening
1 c. milk

Preheat oven to 425 degrees. Combine cornmeal, flour, sugar, baking powder, and salt. In a bowl, cut in shortening. Mix egg and milk together and add to dry ingredients with a few swift strokes. Bake in 9 x 9 x 2 inch pan for 20 to 25 minutes; for muffins fill muffin cups 2/3 full and bake for 20 minutes.