Yield: 12 Muffins
| Measure | Ingredient |
|---|---|
| ¼ cup | Shortening |
| ¼ cup | White sugar |
| 2 tablespoons | Cornstarch |
| 2 tablespoons | Vinegar |
| 1 teaspoon | Salt |
| 1½ cup | Flour |
| 1 cup | Cornmeal |
| 1 cup | Water |
Cream the shortening and sugar. Add the cornstarch, vinegar & salt.
Alternately beat in the remaining ingredients, mixing well. Spoon into a well oiled muffin tin. Bake at 400F for 20 minutes or until golden.
Recipe by Mark Satterly