Servings: 6 large or 12 regular size muffins

1 tablespoon butter, +4 tablespoons melted butter 1 tablespoon butter, +4 tablespoons melted butter
1 c flour 1 c flour
⅓ c sugar or more for sweeter bread* ⅓ c sugar or more for sweeter bread*
2 tsp baking powder 2 tsp baking powder
1 tsp baking soda 1 tsp baking soda
¼ tsp salt ¼ tsp salt
1 c cornmeal 1 c cornmeal
buttermilk: powder  ¼ c + 1 tablespoon with 1 c water; or (1¼ cups liquid buttermilk) buttermilk: powder  ¼ c + 1 tablespoon with 1 c water; or (1¼ cups liquid buttermilk)
1 large egg 1 large egg

preheat oven to 400°
Put 1 tbsp butter into the pan; or small pieces in each muffin cup; place in oven to melt about 2 mins before pouring batter in use a pastry bush to spread melted butter around cups.
sift together flour, sugar, baking powder, baking soda, and salt in medium bowl
stir in cornmeal; set aside
in large bowl, using a fork, stir together buttermilk, egg, and the 4 tbsps of melted butter until blended
Pour the flour mixture over the buttermilk mixture
Use a large spoon to stir the better slowly just to combine the ingredients
Small lumps are ok
Remove the pan from the oven and use pastry brush to coat the bottom and sides of the cups
fill muffin cups with batter
Bake about 15 to 20 minutes until the top feels firm if lightly touched and the toothpick inserted in the center comes out clean
Let cool in pan on wire rack for about 10 minutes

To warm preheat oven to 275° and warm covered 15 minutes  To warm preheat oven to 275° and warm covered 15 minutes