Preheat oven to 425 degrees. Add 1/2 teaspoon of vegetable oil into each of 24 standard-size muffin cups. Place muffin pans in oven and heat for 5 minutes.

In a large bowl, combine cornmeal and sugar.

In a medium bowl, whisk together buttermilk and remaining ingredients.

Make a well in center of cornmeal mixture and pour in buttermilk mixture. Stir just until dry ingredients are moistened.

Spoon batter into hot muffin tins, filling 2/3's full.

Bake for 12-15 minutes or until golden brown. Serve warm.