For 12 very thin muffins:
3/4 cup self-rising corn meal mix
3/4 cup buttermilk
3/8 cup cooking oil (divided)
For 12 thicker muffins
1 1/4 cups self-rising corn meal mix
1 1/4 cups buttermilk
1/2 cup cooking oil (divided)

Preheat oven to 550 degrees. Measure 1 tsp oil into each cup of muffin tin. Mix remaining oil, corn meal mix and buttermilk. Divide into twelve muffin cups and bake 10 to 12 minutes or until golden brown. Great with chili or beef stew!

Submitted by: Karen Dooley