Corn Meal Muffins

4 tablespoons shortening 2 tablespoons sugar 1 egg 1 1/4 cups milk 1 cup flour 1 cup cornmeal 4 teaspoons baking powder 1/2 teaspoon salt

Cream shortening and sugar together until light. Add well-beaten egg, then flour, baking powder and salt sifted together and mixed with cornmeal. Add milk gradually. Beat well and bake in hot, well greased muffin pans about twenty-five minutes in a moderately hot oven.

Found in a large bundle of recipes I inherited from my mother who in turn inherited them from my grandmother. Not dated, but illustrations indicate somewhere in last part of the twenties – Ted