Corn Light Bread

7 Jan

2 cups plus 1 TBSP self-rising cornmeal, divided

1 cup self-rising flour

1/3 cup sugar

1/4 tsp baking soda

2 cups buttermilk

1 large egg, lightly beaten

Grease a muffin pan; Combine 2 cups cornmeal and next 3 ingredients in a large bowl; add remaining ingredients, stir until blended. Fill muffin cups 2/3 full. Let stand 5 minutes. Bake 20 to 25 minutes or until golden brown. Brush tops with butter. Turn out onto a cooling rack. Serve hot

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