These are sweeter and finer in texture than traditional cornbreads, which is what makes them so wonderful! The recipe I have is from a PTO fundraiser cookbook, but I'm not sure where the person who submitted it got it. Makes 12.
1/2 c sugar
1/2 c shortening
1 c milk
1 c flour
1 c cornmeal
1/2 tsp baking powder
1 tsp salt
Grease muffin tins with shortening or put in muffin liners.
Pour into well greased muffin tin and bake @ 400* for 20 minutes
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