CAJUN CORNBREAD OR CORNBREAD MUFFINS

1-1/3 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cornmeal
1-1/3 cups milk
2/3 cup sugar
5 tablespoons unsalted butter, melted
1/2 cup corn flour (see Note below)
1 small egg, beaten
5 teaspoons baking powder

NOTE: Available at many health food stores.

In a large bowl combine the flour, cornmeal, sugar, corn flour, baking powder and salt; mix well, breaking up any
lumps. In a separate bowl combine the milk, butter and egg and add to the dry ingredients; blend just until mixed
and large lumps are dissolved. Do not overbeat.

For bread, pour mixture into a greased 8 x 8-inch baking pan and bake at 350° until golden brown, about 55
minutes. Remove from pan and serve immediately.

For muffins, spoon mixture into 12 greased muffin cups. Bake at 350° until golden brown, about 45 minutes.
Remove from pan immediately and serve while hot.

Makes 1 loaf of bread, 1 dozen muffins or about 6 cups finely crumbled cornbread.