Preheat oven to 400°F.

In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time and then beat well after each addition.

In a separate bowl, mix together flour, baking powder, and both measurments of cornmeal.

Stir flour mixture into egg mixture alternating with milk.

Beat until well blended.

Spoon mixture into lined muffin pan and bake 20 minutes for large and 17 minutes for small, or until golden. Serve warm. Makes 12 large muffins and 12 mini muffins.