1 c. sour dough starter, room temp.
3/4 c. buttermilk
2 3/4 c. flour
6 tbsp. yellow cornmeal
1 tsp. baking soda
1/4 tsp. salt

Mix together starter and buttermilk. Combine flour, 4 tablespoons cornmeal, soda and salt. Add to buttermilk mixture. Stir to combine well. Knead until smooth and elastic, adding more flour if necessary. Roll dough to 3/8" thickness, let rest 5 minutes. Using a 3" cutter, cut dough into muffins. Sprinkle sheet of waxed paper with 1 tablespoon cornmeal, place muffins on top and sprinkle with remaining cornmeal. Cover and let rest until very light, about 45 minutes. Bake on medium-hot, lightly greased griddle, about 30 minutes, turning often. Cool, split, toast and serve with butter. Makes 12 to 14.