1 c. yellow corn meal
1 c. unsifted flour
1/2 c. sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 1/4 c. buttermilk
1/4 c. cooking oil
1 egg, beaten

Preheat oven to 425 degrees. Grease muffin pans.

In large bowl combine corn meal, flour, sugar, baking powder, salt and soda. Make a well in the center of the dry ingredients and add buttermilk, salad oil and egg all at once. Mix just until ingredients are moistened. Spoon into muffin pans, filling 2/3 full. Bake 20-25 minutes until light brown and done.