1 c. yellow cornmeal
1 c. all-purpose flour
1/4 c. sugar
3 tbsp. fresh nutmeg thyme or common thyme
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. black pepper
2 eggs, beaten
1 c. buttermilk
1/2 c. milk
1/4 c. melted butter
1/2 c. chopped scallions

Preheat oven to 375 degrees. Combine first 7 ingredients in a bowl, and mix thoroughly. In a separate bowl, whisk the eggs, buttermilk, milk and butter together and add scallions.

Fold the liquid ingredients into the dry ingredients, and continue to fold gently until the mixture forms a batter. Divide evenly into a greased 12 muffin pan or put all into an 8 inch greased baking pan. Bake 20 minutes or until crust is lightly brown and a toothpick inserted in the center comes out clean. Serve warm.