Add 1/2 teaspoon shortening (or oil) to each cup of a standard 12-cup muffin tin. Put the tin on a baking sheet and place in the oven to heat while mixing the cornbread.
Sift the cornmeal mix, flour, and salt into a medium mixing bowl.
Add the egg and milk. Whisk together just until mixed (do not over mix).
Carefully remove the hot muffin tin from the oven and fill each cup 3/4 full with cornbread batter.
Return the baking sheet and tin to the oven and bake for 20 minutes or until a toothpick inserted near the center of a muffin comes out clean.
Remove and allow the muffin to sit in the tin on a cooling rack for 10 minutes.
Remove the muffins from the tin.
Serve warm or room temperature with butter and honey, if desired.
Notes
Ingredients:
Self-Rising Cornmeal Mix (I recommend Martha White Hot Rize brand (either white or yellow). If you can’t find it, you can use plain cornmeal with 4 teaspoons of baking powder added.) • Shortening (such as Crisco; substitute canola oil or vegetable oil if you prefer.)
Storage:
After the muffins have cooled completely, transfer them to an airtight container or ziploc bag. Store at room temperature for 1-2 days or in the refrigerator for up to a week. A paper towel in the bottom of the container will help absorb any moisture and keep the muffins fresher.
To freeze, wrap individual servings in aluminum foil and place in a plastic freezer container or bag. Freeze for up to three months. To serve, allow the muffins to thaw overnight in the refrigerator and reheat in the microwave