Corn Muffins

Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal, stone-ground
6 tablespoons sugar
2 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels-fresh, frozen, or canned, drained and patted dry

Directions:
Center a rack in the oven and preheat to 400 degrees.
Line a muffin pan with paper liners.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and nutmeg.
In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg, and egg yolk together until well blended.
Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. (It should be lumpy.)
Stir in the corn kernels.
Divide the batter evenly among the cupcake liners.
Bake for 15-18 minutes, or until the tops are golden.
Transfer the pan to a wire rack and cool for 5 minutes before serving.