Cornmeal Muffins

• 1/2 cup oil, or melted shortening
• 2 medium eggs
• 1 cup buttermilk, or yogurt, or sour milk (powdered buttermilk is fine)
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 3/4 cup cornmeal
• 1 cup flour

Into your favorite big bowl, measure the oil or melted shortening. Crack in the eggs and add the buttermilk (or other milk product). Beat with a whisk until thoroughly combined. Add the salt, sugar, soda, cornmeal and flour. Stir casually, but not too aggressively. When mixed, but still lumpy stop stirring. Oil up a dozen muffin cups. Divide the batter evenly amongst the muffin cups. Bake at 400° for about 20 minutes. Remove from the oven and cool slightly before eating.