1/2 c. flour
1/2 c. cornmeal
1 tbsp. brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. plus 2 tbsp. buttermilk
1 egg
2 tbsp. corn, safflower, or peanut oil

Preheat oven to 425 degrees. In a mixing bowl, combine flour, cornmeal, brown sugar, baking soda, and salt; mix well. Put the buttermilk, egg, and oil in a measuring cup and beat lightly with a fork. Pour liquid ingredients into the dry ingredients and mix just until all ingredients are blended. Do not over beat.

Spoon into 6 cups of a buttered muffin pan and bake for 18 to 20 minutes or until muffins are lightly brown on top. This makes 6 cornmeal muffins, but you can double this recipe easily to make a full dozen.