These cornbread muffins make for a delicious accompaniment to so many meals—tender and buttery, with just the right amount of sweetness. For a fun twist, try adding optional mix-ins such as bacon, diced jalapeños, or cheddar cheese.
1.Preheat the oven to 425F . Spray a 12-count muffin pan with nonstick spray or line with paper liners.
2. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set aside.
3.In a separate bowl, whisk together the melted butter, oil, and brown sugar.
Whisk in the egg until combined, then whisk in the buttermilk.
4.Pour the wet ingredients into the dry ingredients and whisk until just combined— if adding and mix-ins, fold them in at this step, do not overmix.
5.Scoop the batter into the prepared muffin pan.Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for an additional 15–17 minutes, or until a toothpick comes out clean. Remove from the oven and let the muffins cool in the pan for 5 minutes before enjoying.