Quick Cornmeal Muffins

1. 1

   In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place for up to 6 months.

2. 2

   about 4 batches (about 11 cups total).

3. 3

   In a bowl, combine egg and milk. Stir in 2-1/2 cups of cornmeal mix just until blended (batter will be thin). Fill greased muffin cups two-thirds full. Bake at 425u00b0 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.