Corn and Scallion Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal, preferably stone-ground
• 6 tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 3 tablespoons unsalted butter, melted and cooled
• 3 tablespoons corn oil (I used olive oil since it was handy)
• 1 large egg
• 1 large egg yolk
• 1 cup corn kernels fresh, frozen, or canned (drained and patted dry)
• 3 scallions, green and white parts, thinly sliced