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Corn Muffins

1 cup corn meal. 1/2 teaspoon salt. 1 cup white flour. 1 cup thin cream or milk. 4 teaspoons baking powder. 2 eggs beaten very light. 1/4 cup sugar. 2 tablespoons Cottolene.

PROCESS: Sift together corn meal, flour, baking powder, sugar and salt. Add cream or milk and stir to a smooth batter. Add well beaten eggs and melted butter. Beat thoroughly and bake in hot buttered gem cups in a hot oven twenty minutes.