1 1/4 cups cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/3 cup packed brown sugar
3/4 cup vegetable oil
Optional: Add fresh or frozen corn kernals
Heat oven to 425° F. In a large bowl, combine cornmeal, flour, sugar, baking soda, and salt.
In a separate bowl, combine egg, buttermilk, brown sugar, and oil.
Gently stir wet ingredients into the dry ingredients just until moistened. Fill 12 greased muffin cups 3/4 full. Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.