1 1/4 cups buttermilk
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1 tbsp sugar
1 tbsp melted butter
1. Preheat oven to 350 F. Mix the dry ingredients in a bowl and put to the side.
2. Mix the egg into the milk. Combine all ingredients and spoon into a greased muffin pan. Brush the tops with melted butter and bake for 20 minutes or until golden brown.
I ate my corn muffins with leftover tomato soup. Delicious.