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1
Position an oven rack in the middle of the oven.
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2
Preheat the oven to 350F.
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3
Line two standard muffin pans with 20 paper baking cups or lightly butter the muffin cups.
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4
Combine the flour, cornmeal, baking powder, and salt in a large bowl and set aside.
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5
Using a mixer set on high speed, cream the butter and sugar in a medium mixing bowl for about 5 minutes, or until light and fluffy.
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6
Beat in the eggs, one at a time, beating well after each addition.
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7
Turn the mixer to low and combine the flour mixture with the butter mixture in three additions, alternating with the buttermilk; beat just until incorporated, with no streaks of flour remaining.
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8
Spoon the batter into the muffin cups, filling them two-thirds full.
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9
Bake the muffins for 20 to 25 minutes, or until the tops spring back when pressed lightly and a toothpick inserted into the center comes out clean.
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10
Remove the muffins from the oven and allow to cool in the pan for 5 minutes.
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11
Remove the muffins from the pan, transfer to a wire rack, and allow to cool for 15 minutes.
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12
Add 1 cup grated sharp white Cheddar cheese to the batter after all the other ingredients have been combined.
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13
Add 1 cup fresh or frozen raspberries to the batter after all the other ingredients have been combined.
