2 cups self-rising cornmeal (they used White Lily)
1/4 cup melted shortening (they used Crisco)
1 1/2 cups buttermilk
1-2 eggs (Suzon prefers one)
They did not use sugar, but you can use one tablespoon if you want muffins a little browner. Place a 12 cup muffin tin (use a comstick pan or skillet if you like) well greased with shortening into the oven set at 425 degrees. Mix cornmeal, buttermilk (you may use sweet milk), the egg or eggs (beaten) and then mix in the melted shortening. When the oven is preheated remove tin and fill with the mixture while shortening is hot. I suggested that Mallori use an ice cream scoop to fill the muffin tins and it worked very well. Bake until nice and brown. This will take about 20 to 25 minutes, depending on your oven. Remove muffins from pan and serve hot with sweet or salted bufter. Note: / know that some people like their cornbread sweet and that is fine. If you like it sweet, by all means, add as much sugar as you like.