1 cup corn meal
1 cup flour
1/4 cup sugar
1 teaspoon plus a pinch salt
3 teaspoons baking powder
1/8 teaspoon baking soda
4 tablespoons softened butter
1 tablespoon bacon drippings
2 eggs, beaten lightly (with a fork)
1 cup milk or preferably buttermilk (plus 2 tablespoons)

Preheat oven to 425°F. Grease and dust lightly with flour a muffin or corn muffin pan.

In a bowl, combine flour, sugar, salt, baking powder and baking soda. Mix well for 1 minute. Add butter and drippings (do not run mixer yet).

In measuring cup, beat eggs with a fork. Add to mixing bowl along with buttermilk/milk. Mix very briefly (30 seconds or less) just until mixture comes together (a thick batter). You can add a few extra tablespoons milk/buttermilk if batter is too thick.

Using a spatula or large spoon, transfer batter to pan, filling each cup 2/3 full. Smooth tops over with a swirl and wipe pan clean to prevent burnt batter (for easier cleaning!).

Bake in preheated oven for 25-30 minutes or until lightly golden. Remove from oven and brush tops with melted butter. Cool on wire rack. Split down the center and spread with butter.

Submitted by: CM