Recipe #2: The World's Best Corn-Raspberry Muffins!

Just for the hell of it, I posted my recipe for The World's Best Banana-Blueberry Muffins a couple of weeks ago and, surprise, it was a big hit.  So here's a sequel.  In truth,  I am more of a main-course- dinner cook, but here you go:

The World's Best Corn-Raspberry Muffins

1 1/2 cups corn meal ("medium grain" the best, but any will do)
1/2 cup flour
1/3 cup white sugar (plus 2 tbsp brown)
3 tsp baking powder
1 cup of buttermilk OR half cup yogurt/half cup milk
5 tbsp melted butter
1 egg beaten a bit
1 1/2 cups raspberries (or blueberries)
1/4 tsp vanilla
a few crushed pecans for the top
****

Preheat oven to 400 degrees and get out the muffin tin.
Sift cornmeal, flour, sugar, baking powder, salt in bowl.
Mix together butter, buttermilk OR yogurt/milk thing and egg and stir into the dry stuff.
Fold in berries.  Add the vanilla.
Fill tin (or white cups therein) with mixture, makes 11 or 12.
Crush a  dozen pecans and sprinkle them on top.
Bake for 23-25 minutes.