Heat oven to 400°F. Lightly grease 1-3/4x3/4-inch mini-muffin tin(s). Mix cornmeal, flour, sugar, baking powder, baking soda and salt. Whisk buttermilk, corn, butter and eggs in a large bowl until blended. Stir in cornmeal mixture until evenly moistened. Stir in scallions and pimiento. Drop a rounded tablespoonful batter into each muffin cup. Bake 14 to 18 minutes until tops look dry and pick inserted near centers comes out clean. Turn out muffins on wire rack and cool. Repeat with remaining batter. Wrapped airtight, these freeze well up to 3 months. Theyre so moist you dont need to serve butter with them. Makes 60. Per muffin: 53 cal, 1 g pro, 7 g car, 2 g fat, 12 mg chol with butter, 8 mg chol with margarine, 97 mg sod bake 14