|All purpose flour||1⁄2 Cup (8 tbs), sifted|
|Cornmeal||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Melted butter||3 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
Sift together flour, baking powder, salt, and sugar.
Then stir in corn meal.
In a separate bowl, beat the egg thoroughly, then stir in melted butter and milk.
Combine with flour mixture, using as few strokes as possible (the batter will be lumpy).
Spoon into greased cornstick pans or greased muffin tins.
Bake in a preheated 425° oven for 20 to 25 minutes or until a toothpick tested in center comes out dry.