Step 1

Preheat oven to 425 degrees. Add 1/2 teaspoon of vegetable oil into each of 24 standard-size muffin cups. Place muffin pans in oven and heat for 5 minutes.

Step 2

In a large bowl, combine cornmeal and sugar.

Step 3

In a medium bowl, whisk together buttermilk and remaining ingredients.

Step 4

Make a well in center of cornmeal mixture and pour in buttermilk mixture. Stir just until dry ingredients are moistened.

Step 5

Spoon batter into hot muffin tins, filling 2/3's full.

Step 6

Bake for 12-15 minutes or until golden brown. Serve warm.