Cheddar Rosemary Corn Muffins

Ingredients (13)

• 1 cup all-purpose Gold Medal flour
• 1 cup course ground yellow cornmeal
• 4 tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh rosemary
• 1 cup buttermilk
• 3 tablespoons unsalted butter
• 3 tablespoons canola oil
• 2 large eggs
• 1/2 cup fresh or frozen corn kernels
• 1 cup shredded Cheddar Cheese