3/4 c. sifted all-purpose flour
2 1/2 tsp. double acting baking powder
1-2 tbsp. sugar
3/4 tsp. salt
1 1/4 c. yellow or white stone-ground corn meal
1 egg
2-3 tbsp. melted butter
1 c. milk

Preheat oven to 425 degrees. Grease muffin tin with butter or oil. Sift together flour, baking powder, sugar and salt. Add corn meal. Beat in a separate bowl 1 egg. Beat into it 2-3 tablespoons melted butter and 1 cup milk.

Combine all ingredients with a few rapid strokes. Place batter in muffin tins 2/3 full. Bake about 20-25 minutes. Serve immediately.