Sour Cream Corn Muffins

• 7/8 c. white cornmeal
• 1 c. sour cream
• 1 egg
• 2/3 tsp. salt
• 1/8 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1 Tbsp. sugar
• 2 Tbsp. butter, melted
• 4 tsp. solid vegetable shortening

1. Place an iron muffin pan (8 muffins or sticks) in the oven and heat the oven to 450u0b0.
2. While the pan is heating up, measure cornmeal into a roomy bowl.
3. Add the sour cream and egg and beat thoroughly.
4. Add the salt, baking soda, baking powder, sugar and melted butter.
5. Beat again.
6. Remove the pan from the oven and put 1/2 teaspoon of the shortening in each mold.
7. Spoon cornmeal batter into the molds, filling them 2/3 full.
8. The pan should be so hot that the grease sizzles when you add the batter.
9. Bake until golden brown, about 20 minutes (use 2 eggs for really light muffins).

white cornmeal, sour cream, egg, salt, baking soda, baking powder, sugar, butter, vegetable shortening

Taken from www.cookbooks.com/Recipe-Details.aspx?id=431644 (may not work)