Cornpone or Corn Muffins

From: The Cracker Kitchen by Janis Owens (641.597 OWE) pg. 79
1 ½ cups plain cornmeal
½ cup self-rising flour
1 tsp baking powder
Pinch of salt
1 ½ cups buttermilk
2 Tbsp bacon drippings or (for the health conscious) canola oil
1. Preheat the oven to 350 degrees
2. Combine the dry ingredients in a large bowl, then add the buttermilk and fat, just like for basic cornbread. Beat well.
3. Pour into either a greased cornpone baker or into a greased muffin pan (mini or regular size).
4. Bake until brown, 12 to 15 minutes for regular muffins or a little less for the pones. Most pone pans only make 10 pones at a time, so prepare yourself to make two or three batches (and careful with that pan for it will burn you).
5. Makes 1 dozen muffins.