1 cup all-purpose flour
1/2 cup buttermilk
2 teaspoons granulated sugar
1 cup yellow cornmeal
1/4 cup vegetable oil
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs

Heat oven to 425 degrees F.

Grease 12 2 1/2-inch muffin cups.

Beat eggs until light and fluffy, gradually adding in sugar. Add milk and oil.

Sift together the remaining dry ingredients (flour, baking powder, soda, and salt) into a medium-sized bowl.

Add cornmeal and stir to mix well but do not beat.

Quickly combine all ingredients, stirring only until moistened - some lumps will remain.

Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3 full.

Bake 15 to 20 minutes, or until golden brown. Remove and serve hot, buttered, with jam.