Pre-heat oven to 425 f/ 220c Prepare a muffin pan bybrushing a thin coating of melted butter over the sections in the pan. Place the buttered pan in the preheated oven while you mix the batter.
Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
Divide batter into the heated, buttered muffin pan, filling them 3/4 of the way. This makes a large muffin. (20 - 24 muffins).
Bake for 12-15 minutes, or until light golden brown.
This recipe can be easily adapted to be as sweet or savory as you like by adding anything from honey to grated cheese. Test the sweetness of the batter by making a mini pancake in a frying pan and adjusting the sweetness as needed before baking the muffins.
This recipe uses fine cornmeal (the photo below) also known as Polenta flour in the UK and Europe. This results in a light, fluffy and moist texture. Using coarse cornmeal will result in a much drier muffin.
Be sure not to over mix the batter. I recommend using a simple wooden spoon instead of an electric mixer as the overworked batter will result in a heavy, dense muffin.
Lumps are fine. When making corn muffins, you want a few lumps in the batter. They'll hydrate during baking give texture.
Always check cornmeal for freshness. Cornmeal can go bad. Good cornmeal will have a sweet smell. Rancid cornmeal will smell stale and musty.