6 tablespoons (3/4 stick) butter
1 bunch green onions, thinly sliced
1 cup yellow cornmeal
1 cup all purpose flour
1/3 cup sugar
1/4 cup sesame seeds, toasted
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 cup buttermilk
1 egg, beaten to blend
additional sesame seeds, untoasted

Directions:
Preheat oven to 425° F. Line 12 muffin cups with foil muffin liners. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add green onions and saute until beginning to soften, about 1 minute. Add remaining 4 tablespoons butter and stir until just melted. Remove onion mixture from heat.

Mix cornmeal, flour, sugar, 1/4 toasted sesame seeds, baking powder, salt and baking soda in large bowl. Make well in center. Add buttermilk, beaten egg and onion mixture to well in center. Mix into dry ingredients.

Divide batter among prepared muffin cups. Sprinkle with additional sesame seeds. Bake until golden and firm to touch, about 20 minutes. Transfer to rack. Serve warm or at room temperature.

Makes 12

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