corniest corn muffins

INGREDIENTS

• 1 cup all-purpose flour
• 1 cup yellow cornmeal, preferably stone-ground
• 6 tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• Pinch of freshly grated nutmeg (optional)
• 1 cup buttermilk
• 3 tablespoons unsalted butter, melted and cooled
• 3 tablespoons corn oil (I used olive oil since it was handy)
• 1 large egg
• 1 large egg yolk
• 1 cup corn kernels (add up to 1/3 cup more if you’d like) – fresh, frozen or canned (in which case they should be drained and patted dry)