Cornmeal Muffins with Blackberry Jam

Preheat oven to 400ºF. Use muffin liners or parchment squares to line 12 muffin cups.

Whisk cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk milk, buttermilk, melted butter, egg, and vanilla. Add cornmeal mixture and stir just until combined.

Portion evenly into prepared muffin cups. Bake for 15 minutes or until tops of muffins bounce back when pressed and a toothpick comes out clean. Remove muffins from pan to a wire rack and let cool completely.

Fit a 1/2-inch tip into a piping bag. Fill with jam. Press the tip into the center of each muffin, squeezing until muffin expands a bit. Lift tip up and out of the muffin.