Instructions

• Preheat the oven to 400°F. Line a regular-size muffin pan with paper liners or spray the cups with cooking spray; set the pan aside.
• In a large bowl, whisk together the 1 cup all-purpose flour, 1 cup course-ground yellow cornmeal, 4 tablespoons granulated sugar, 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon chopped fresh rosemary until evenly combined.
• In a medium bowl, whisk the 1 cup buttermilk, 3 tablespoons melted unsalted butter (cooled), 3 tablespoons canola oil, and 2 large eggs until smooth and well blended.
• Pour the wet mixture into the dry ingredients and gently stir with a rubber spatula until just combined; avoid overmixing.
• Fold in the 1/2 cup fresh or frozen corn kernels and the 1 cup shredded Cheddar cheese until evenly distributed.
• Divide the batter evenly among the prepared muffin cups.
• Bake for 15 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes, then remove the muffins from the pan and serve.