1 c. starter
3/4 c. buttermilk
2 3/4 c. flour
6 tbsp. cornmeal
1 tsp. baking soda
1/4 tsp. salt

Mix starter and buttermilk. Add sifted flour, 4 tablespoons cornmeal, soda and salt. Stir well. Turn out onto floured board. Knead until smooth and elastic adding more flour if needed. Roll dough to 3/8 inch. Let rest a few minutes. Cut dough into muffins. Sprinkle sheet of wax paper with half of remaining cornmeal, put muffins on and sprinkle the rest of cornmeal over top. Cover and let rise until light (about 45 to 60 minutes). Bake on medium, lightly greased grill about 30 minutes. Turn often. Cool, split, toast and serve with butter. Makes 12 to 14 muffins.