1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon smoked Spanish paprika
1 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
1 large egg
1 large egg yolk
1 cup shredded cheddar cheese
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and paprika. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, egg and yolk together until well blended; stir in the cheese. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy. Divide the batter evenly among the muffin cups.
Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Yields 12 muffins