1

Center a rack in the oven and preheat oven to 400°F. Butter or spray 12 molds in regular- sized muffin pan or fit the molds with paper cups. Place the muffin pan on a baking sheet.

2

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk buttermilk, melted butter, oil, egg and yolk together until well-blended. Pour liquid ingredients over 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, and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.

3

Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into 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.