1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
coarse salt
1/4 cup safflower oil (I used regular canola oil)
4 tablespoons melted butter
2 tablespoons honey
2 eggs lightly beaten
1 cup milk
Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with oil or smear with butter.
In a large bowl combine cornmeal, flour, sugar, baking powder and 1 1/2 teaspoon salt. In another bowl combine the oil, butter and honey. Add the eggs and milk and beat to combine. Add the wet ingredients to the cornmeal mixture and stir together.
Divid batter evenly among muffin cups. They will be almost full. Bake until tops are golden and a toothpick comes out clean, about 18 minutes. Let cool in pan for 10 minutes.