1. Heat oven to 375 degrees. Prepare a muffin tin by pouring 1/2 teaspoon vegetable oil into each muffin well. Place the muffin tin in the oven as it preheats.

2. In a bowl whisk together the melted butter and sugar. Add the eggs and whisk until completely blended. Stir in the buttermilk.

3. In a separate bowl, combine the cornmeal, flour, baking soda, and salt with a fork or clean whisk. Create a well in the middle of the cornmeal bowl and pour in the buttermilk mixture. Stir just until combined. For a maximum crown on your muffins, allow the batter to rest for 5 minutes.

4. Carefully remove the muffin tin from the oven. Use a large scoop (like an ice cream scoop) to evenly divide the batter between the muffin wells. Return to oven and bake for 18 to 20 minutes or until a toothpick inserted in the middle returns with moist crumbs.