Spray your muffin pan with cooking spray or grease with butter. Set aside.
Preheat oven to 400 degrees F.
In a large mixing bowl, whisk together the dry ingredients (flour, cornmeal, baking powder, baking soda, sugar and salt). If you are using dried herbs or other dry add-ons, add them now.
In another mixing bowl, whisk together the wet ingredients (buttermilk, oil and egg). If you are using whole kernel corn or peppers, add it now.
Add the wet ingredients to the dry ingredients and stir together with a wooden spoon. Do not overmix.
Scoop the batter with an ice cream scoop into your prepared muffin pan.
Bake for 15 to 18 minutes, until the tops are golden brown and cracked and the toothpick inserted in each muffin comes out clean.
Cool to room temperature.
Notes
To make homemade buttermilk, mix 2 teaspoons of apple cider vinegar with enough half and half to make 1 cup of liquid. Stir and let sit for 5 minutes to sour.