50 gr shortening 50 gr sugar 16 gr cornstarch 30 ml vinegar 3 gr salt 190 gr flour 120 gr cornmeal 240 ml water
Instructions
Cream the shortening and sugar. Add the cornstarch, vinegar & salt. Alternately beat in the remaining ingredients, mixing well. Spoon into a well oiled muffin tin. Bake at 200ºC for 20 minutes or until golden. Recipe by Mark Satterly