Preparation time: 1/2 hr
Cooking time: 20 min.
Good for diabetics and based on a corn pone recipe
In a medium bowl, mix together the cream of wheat, nutmeg, and milk. Set aside for five minutes.
In a large bowl, mix together the flour, baking powder, salt and sugar.
In a small bowl, mix the slightly beaten egg and the melted fat. Add this to the cream of wheat mixture.
Add the liquid mixture to the flour mixture. Stir until combined. Pour into an 8-inch square pan or 12 muffin tin. Use a non stick pan or muffin tin, or grease your pant lightly.
Bake in a 400oF oven for about twenty minutes (15 minutes for muffins), or until lightly browned.
Cut into twelve pieces (about 3-inches by 2-inches).