1/3 cup softened margarine
2 cups plain yellow cornmeal
1 cup all purpose flour
4 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. granulated sugar
2 cups cultured buttermilk
1 can shoe peg corn, completely drained
1 stick salted butter, melted
First, preheat the oven to 450 degrees. Then with your index finger spread a liberal amount of margarine around in each of the muffin cups to completely coat them. Then slide the muffin pans into the oven and allow them to come up to heat. Caution: When it's time to handle them later, be very careful! They'll be exceptionally hot!
Meanwhile, in a large bowl mix together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Then transfer the dry mix to a sieve and sift it back into the mixing bowl to evenly distribute all the ingredients.
Then in a separate bowl, combine the buttermilk, eggs, corn, and melted butter and whisk them together until well beaten.
When that's been accomplished, gently pour the buttermilk mixture into the flour mixture and stir everything together until uniformly blended with a wooden spoon (don't over stir, though-you want to leave the mix slightly lumpy!).
Then when you're ready to bake, carefully remove the muffin pans from the hot oven and pour in the batter so that it fills the tins about half way or so. All that's left is to slide the pans into the preheated oven for about 20 minutes or until the tops turn crunchy and crusty and a toothpick inserted into the center of a muffin comes out clean.