Heat oven to 425˚. Grease an 8×8” pan with butter, oil, or bacon drippings. Place it in the oven until it is sizzling hot.
Sift together:
¾ c Bread flour
3 tsp Tartrate or phosphate baking powder or 2 tsp combination type
2 Tbls Sugar
¾ tsp Salt
Add ¾ c Corn meal, yellow or white
In a separate bowl, beat 1 Egg
Beat into it:
2 Tbls Melted butter
¾ c Milk
Pour the liquid into the dry ingredients. Combine them with a few rapid strokes. Place the batter in the hot pan. Bake corn bread in a hot oven (325˚) for about 25 minutes.
About 16 2” muffins