Heat oven to 425 degrees F.
Grease 12 2 1/2-inch muffin cups.
Beat eggs until light and fluffy, gradually adding in sugar. Add milk and oil.
Sift together the remaining dry ingredients (flour, baking powder, soda, and salt) into a medium-sized bowl.
Add cornmeal and stir to mix well but do not beat.
Quickly combine all ingredients, stirring only until moistened - some lumps will remain.
Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3 full.
Bake 15 to 20 minutes, or until golden brown. Remove and serve hot, buttered, with jam.
