1 c. stone ground cornmeal
1 c. all purpose flour
1/3 c. granulated sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 c. buttermilk
1/2 c. (1 stick) butter, melted
1 egg, beaten

In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, mix together the buttermilk, melted butter and egg. Pour liquid ingredients over dry ingredients. Carefully stir just until dry ingredients are moistened. Pour into 8 large greased cups or 12 smaller ones.

Bake at 400 degrees for 15 to 20 minutes or until golden. Remove from pans. Serve hot. Variations: Nutted cornmeal muffins: add 1/2 to 1 cup chopped walnuts, pecans, or almonds to the muffin batter.

Bacon-Cornmeal muffins: add 1 cup crisp bacon to the muffin batter.