1 c. all-purpose flour
3/4 c. cornmeal
2 to 4 tbsp. sugar
1 tbsp. double-acting baking powder
1 tsp. salt
1 egg
2/3 c. milk
1/3 c. butter, melted

Preheat oven to 425 degrees. Grease 8 x 8 inch baking pan. In medium bowl with fork, mix together flour, cornmeal, sugar, baking powder and salt.

In a small bowl with fork, beat together egg, milk and butter and pour egg mixture all at once into flour mixture.

Stir just until flour is moistened and quickly pour batter into the prepared pan. Spread batter evenly and bake 25 minutes or until golden brown. Cut into squares to serve.

For Corn Muffins: Grease 12 (2 1/2 inch) muffin pan cups (or use paper baking cups). Prepare batter as above, then spoon into greased cups, filling each cup 2/3 full. Bake muffins about 20 minutes.