Gramma’s Cornbread Muffins

Gramma’s Cornbread Muffins
From Laurette Crisp

1 cup cornmeal (yellow or white-NOT self rising)
2 tablespoons flour
½ teaspoon salt
½ teaspoon baking soda
2 teaspoons sugar
1 cup buttermilk
1 egg
2 to 3 tablespoons vegetable oil or bacon drippings
Preheat oven to 425. Grease a 12-cup muffin tin and set aside. Sift together the dry ingredients. Mix together the wet ingredients. Add wet ingredients to dry and mix just until moist and incorporated. Spoon evenly into prepared muffin tin. Bake about 12 minutes.

Great with soups, beans and, of course, Texas Chili.