Corn Gem Muffins

This recipe cames from the Kansan silver spoon cookbook of 1967

Corn Gem Muffins
Mrs. Elmer Dollard

1 cup flour, sifted
3 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 cup yellow corn meal
1 egg, well beaten
2/3 cup buttermilk
1/4 cup shortening, melted
1 No. 2 can whole grain corn,drained ( I use a 15 ounce can of corn)
Sift together flour, sugar, baking powder, soda, salt and corn meal. Mix together buttermilk and egg. Add to flour mixture and mix until liquid is absorbed. Do not beat. Add shortening and corn. Spoon into greased muffin tins. Bake 20 minutes at 400 degrees.

These are a cornbread muffin, and yummy