Pre heat oven 175*C
If using soured milk get it ready (1 cup milk, 1 tablespoon white vinegar) pop back in fridge.
In a bowl add cornmeal, GF flour, cornflour, salt, sugar and bi- carb. Whisk.
Melt and cool butter. Beat eggs.
Tip the bowl of dried ingredients add the milk, the eggs and the butter. Fold together until combined.
Pour batter into a greased muffin tin to about 3/4 full.
Bake for approx 15 minutes or until cooked through, check with a skewer. Cool on a wire rack.