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Preheat oven to 350°F. Add ½ Teaspoon of shortening to each cup in a standard muffin tray (x12)
Add the muffin tray, with the shortening, to the oven to heat up.
Sift the cornmeal, flour, salt and sugar into a medium mixing bowl.
Add the egg and milk and use a whisk to mix well.
Remove the muffin pan from the oven and pour the cornbread batter into each cup, to about ¾ full.
Place into the oven and bake for 20 minutes, or until a toothpick comes out clean.
Remove and allow to sit in the muffin pan for 10 minutes before removing to a cooling rack.
Serve with butter and/or honey and enjoy!