Grease corn-stick pans.* Heat in a 425 degree F oven. For muffins, grease muffin pans or line with paper bake cups.
In a large mixing bowl, stir together cornmeal, flour, sugar, baking powder, and salt. In a small bowl, combine egg, milk, and melted shortening. Add to dry ingredients all at once and stir just until flour is moistened; batter should still be lumpy.
Fill hot corn-stick pans 2/3 full with batter; bake in a 425 degree F oven for 10 to 12 minutes. Or, fill muffin pans 2/3 full; bake for 15 to 18 minutes. Makes 18 to 20 corn sticks or 12 muffins.
If you wish to make corn sticks with all the batter and have just 1 corn-stick pan, bake several batches. The batter will hold while it waits to be baked.