1-Preheat and prepare pan: Preheat oven to 425°F (218°C) and prepare a muffin pan with liners or grease it to avoid sticking.

2-Mix dry ingredients: In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt until everything is well combined.

3-Combine wet ingredients: In another bowl, whisk 1/2 cup melted unsalted butter, 2 tablespoons olive oil or vegetable oil, 1/4 cup packed brown sugar, and 2 tablespoons honey until smooth. Then, whisk in 1 large egg and 1 cup buttermilk.

4-Mix and add-ins: Pour the wet ingredients into the dry ones and whisk just until combined, then fold in any optional add-ins like chopped jalapeños or shredded cheese.

5-Bake and cool: Spoon the batter into the muffin liners, filling them all the way to the top since the batter is thick and will rise nicely. Bake for 5 minutes at 425°F (218°C), then reduce the heat to 350°F (177°C) and bake for another 16-17 minutes, or until a toothpick inserted in the center comes out clean. Finally, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.