Coffee Shop Corn Muffins

1-1/4 C cornmeal

1 C flour

1/3 C packed brown sugar

1/3 C sugar

1 t baking soda

½ t salt

1 egg

1 C buttermilk

¾ C vegetable oil

In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl beat egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 3/4^th full. Bake at 425 degrees for 12-14 minutes or until muffins test done. Cool in pan for 10 minutes before removing to wire rack. Yield: 1 dozen.