As you surely know by now, I’m a good Southern girl who loves some moist, savory cornbread. However, my hubby prefers sweet [ahem, Yankee] cornbread, which I can appreciate as its own thing but prefer in muffin form to separate it from what I know of as real cornbread. This recipe is a variation on one from America’s Test Kitchen.

• 2 cups cornmeal mix
• 1/2 cup milk
• 1/2 cup frozen corn kernels
• 1/2 stick butter
• 1/4 cup oil
• 1/4 cup brown sugar
• 2 eggs
• 1 tsp salt

In medium bowl, measure cornmeal mix, sugar, and salt, stir well, and set aside. Melt butter in microwave for 1 minute; add corn, microwave an additional minute, and mash to desired consistency (can also use hand blender).  Stir in oil and egg, then stir into dry mixture. Add milk; do not overmix. Spoon or pour into prepared 12-cup muffin pan (can also use cake pan or cast-iron skillet) and bake at 375 (350 for dark pan) for 15-20 minutes until edges are golden and center is done but still moist.