Coffee Shop Corn Muffins

1 C cornmeal
1 C flour
1/3 C brown sugar
1/3 C sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 C buttermilk
½ C oil

Combine cornmeal, flour, sugars, baking soda, and salt. In another bowl, beat egg, buttermilk, and oil; stir into dry ingredients until just moistened. Fill muffin cups ¾ full. Bake at 425 for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack. Makes about 12.

from Sarah E. Bybee