Mickey's Crispy White Cornbread Muffins: Salty, Not Sweet

2/3 cup plain white cornmeal
2/3 cup self rising flour
pinch of baking soda
1 heaping tbsp shortening
salt to taste (shake for about 10 sec)
milk

Mix cornmeal, flour, baking soda, and salt well with a fork in a bowl with a spout for easy pouring.

Add shortening and mix well with dry ingredients using fork and bowl edges to smash, chop, and blend.

Mix in milk until mixture can be poured easily. a thinner mixture will give you fluffier cakes and less milk will make it more dense.

Grease 12 cake cupcake pan with shortening and pour in batter

Bake on top rack at 400 degrees for 15-20 minutes until edges are a little brown.

Best served warm. These usually all get eaten no matter how many I make. Good with milk too.

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