1 pint corn meal
1 1/2 cups flour
1/2 cup cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 pint buttermilk
1 1/2 tablespoons Karo corn syrup
2 eggs
3 tablespoons butter

Preheat oven to 375°F.

Sift the dry ingredients together. Add the corn syrup and beaten egg to the buttermilk and mix quickly with the dry ingredients. Cut in the melted butter last.

Transfer mixture into well greased muffin or gem pans that have been preheated in oven; cast iron works well. Wipe up any spills and bake for 20-25 minutes or until golden.

Brush with melted butter while still warm. Remove from pan and serve warm, split, with butter and/or syrup.