This one, I adapted from the recipe on the side of the Albers Corn Meal Box (with my usual substitutions).
1 cup all purpose flour
½ cup whole wheat flour
2/3 cup sugar
½ cup corn meal
1 Tablespoon baking powder
½ teaspoon baking soda (eliminate if you don’t use buttermilk)
½ teaspoon salt
1 ¼ cups buttermilk (or regular milk, but they’ll only be good, not the best)
2 large eggs, lightly beaten
1/3 cup canola oil
3 Tablespoons butter, melted
Preheat oven to 350 degrees. Grease or line 18 – 20 muffin cups.
Whisk together flours, sugar, corn meal, baking power, baking soda, and salt in medium bowl. Whisk together milk, eggs, oil and butter (add that last) in a small bowl until a bit frothy. Add to flour mixture, stir just until blended. Pour into muffin cups, 2/3 full.
Bake for 18 – 20 minutes or until wooden tester comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Can also put in a 8” square baking pan and cook for about 35 minutes. Serve warm.