Cornmeal Muffins

from the James Beard Cook Book

use this recipe for Corn Muffin Topping for Herbed Hamburger Pie

2 cups sifted flour
3 t double-acting baking powder
2 T sugar
1/2 t salt
2/3 cup yellow cornmeal
1 egg, beaten
3/4 cup milk
1/2 cup melted butter

Sift the flour and measure 2 cups. (~ 1 3/4 cups unsifted) Combine the flour with the baking powder, sugar, salt and sift again. Add the cornmeal, the beaten egg, the milk and mix well. Blend in the melted butter.
(for pie, spread now on meat)
Butter muffin tins and fill 2/3 full with batter. Bake in a 400F oven until light and fluffy and delicately browned, about 25 minutes.