1 c. stone ground cornmeal
1 c. unbleached white flour
1/4 c. freshly grated Parmesan cheese
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/4 c. corn oil
1 1/3 c. buttermilk

In mixing bowl combine cornmeal, flour, cheese, soda and salt. Separately beat eggs with oil and buttermilk, then stir into dry ingredients until all is well moistened. Spoon into 12 greased muffin cups.

Preheat oven to 425 degrees for 20 minutes. Makes 12.