Step 1

Preheat the oven to 425º F (220º C). Spray a muffin pan with nonstick spray or line with cupcake liners. Note: I prefer to use non-stick cooking spray, so the muffins get nice and crisp on the edges.

Step 2

In a medium mixing bowl, add cornmeal, flour, baking powder, baking soda, and salt; whisk to combine well.

Step 3

In another mixing bowl, whisk melted butter, brown sugar, maple syrup, yogurt, and buttermilk.

Step 4

Mix dry and wet ingredients. Stir just until the mixture comes together and there are only a few lumps remaining. Avoid over-mixing.

Step 5

Spoon the batter evenly into muffin cups or liners, filling each cup about 3/4 full.

Step 6

Bake for 5 minutes, then reduce the oven temperature to 375º F (190º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 10 to 15 minutes.

Step 7

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling for 10 more minutes. Serve cornbread with honey, butter, jam, or whatever your heart desire.