10 tbsp Tillamook Extra Creamy Unsalted Butter, melted
10 oz of Tillamook Sharp Cheddar Cheese (cut into 1 in cubes)
3 tbsp neutral oil (such as canola or vegetable)
1/4 packed cup light brown sugar
1 large egg, at room temperature
1 1/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp fine sea salt
1 cup buttermilk, at room temperature
3/4 cup corn kernels (optional; drained well if canned, thawed if frozen)
Preheat the oven to 400°F/205°C with a rack in the center. Lightly grease the cavities of a muffin pan or line with muffin liners.
In a medium bowl, whisk the melted butter and oil together. Add the brown sugar, whisking to combine. Add the egg and whisk well to combine.
In another medium bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt until well combined. Add half of this mixture to the butter/oil and mix with a spatula to combine. Add half of the buttermilk, mixing to incorporate. Add the remaining flour mixture and then the remaining buttermilk, mixing just until uniformly combined. Fold in the corn kernels, if using.
Scoop about half the batter into the pan, filling each cavity about half full. Press one cheddar cheese cube into the center of each muffin cup, then use the remaining batter to cover the cheese completely.
Bake for 5 minutes, then lower the oven temperature to 375°F/190°C and bake for 18 to 22 minutes more, until the edges of the muffins are golden brown and a toothpick inserted into the center of one comes out clean or with a few moist crumbs clinging to it.
Let cool for at least 10 minutes before serving warm, or cool completely and serve at room temperature.