Corn Muffins

1 1/4 cups white flour
1 cup medium ground cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 egg
1 cup non fat milk
60g butter, melted

Sift the dry ingredients into a large bowl. Whisk together the egg and milk then stir in the melted butter. Make a well in the centre of the dry ingredients then stir in the liquid. It is important not to overmix - just combine the ingredients quickly. Spoon into muffin pans and bake at 220C for 15-18 minutes until cooked and golden. The mixture can also be cooked into a 20cm by 20cm square cake pan if you want to make cornbread to serve in squares with a savoury meal - maybe with bacon and eggs for weekend brunch.