A nice change from corn bread; the batter can also be baked in corn stick pans.
Preheat oven to 425 degrees F. Sift together flour, baking powder, and salt. Add cornmeal. In separate bowl combine eggs, milk, and butter. Slowly add wet ingredients to dry, stirring until blended. Spoon mixture into greased muffin pans and bake 25 to 30 minutes.