1 c. sifted flour
3/4 c. yellow cornmeal
1/2 tsp. salt
2 1/2 tsp. baking powder
2 tbsp. sugar
1 egg (or 2 egg whites or egg substitute that equals 1 egg)
1 c. skim milk
1/4 c. oil

Mix together flour, cornmeal, salt, baking powder, and sugar. Add egg, milk, and oil. Stir until moistened - do not beat.

Spray or oil twelve muffin tins and fill each 2/3 full. May also use 8 x 8 inch pan. Bake at 425 degrees for 20-30 minutes - until brown.

This batter also used for topping on Chili Corn Pone Pie - recipe located in Main Dish section.