I usually just make this with the cornbread method.  If you want a finer 
texture then "blend" the cormeal on high in the VitaMix before throwing 
into the recipe.

1 1/2	cups	all-purpose flour
  2/3	cup	granulated sugar
  1/2	cup	yellow corn meal
    1	Tbsp	baking powder
  1/2	tsp	salt

1 1/4	cups	milk
    2		large eggs, lightly beaten
  1/3	cup	vegetable oil
    3	Tbsp	butter, melted

Preheat oven to 350F.  Grease or paper line 18-20 muffin cups.

Combine flour, sugar, corn meal, baking powder and salt in medium bowl.
Combine milk, eggs, oil and butter in a small bowl and mix well.
Add wet mixture to the dry mixture, stirring just until blended.
Pour into prepared muffin cups, filling 2/3 full.

Bake for 18-20 minutes or until wooden pick inserted in center comes out clean.
Cool in pans on wire racks for 5 minutes.  Remove to wire racks to cool 
slightly.  Serve warm.

CORN BREAD METHOD:
Pour batter into greased 8 inch square baking pan.  Bake for 35 minutes or 
until wooden pick inserted in center comes out clean.