2 c. Smith's Stone Ground self-rising cornmeal mix
1 c. Peeler's churned buttermilk
1 egg, beaten
1/3 c. Mazola corn oil

Grease cast iron muffin pan. Place cornmeal, buttermilk and beaten egg in mixing bowl. Stir only until mixed. (DO NOT OVER MIX.) Blend in hot corn oil. Immediately pour into muffin pan and place in preheated 450 degree oven. Bake until light to medium brown. Mixture should not be very thin-nor should it be to thick. Adjust milk accordingly.