1 cups all-purpose flour
1 cups fine cornmeal
1/3 tablespoons granulated sugar
1 tablespoon baking powder
½  teaspoon salt
2 eggs beaten
2/3 cup milk
⅓ cup Greek yogurt
½  stick salted butter melted and cooled
2 tablespoons vegetable oil


While the chili is simmering, preheat your oven to 400°F. Grease or line a muffin pan with 12 baking cups. Then in a large bowl, add your dry ingredients, including flour, cornmeal, sugar, baking powder and salt. Stir to combine.

Make a well in the middle, add wet ingredients (eggs, milk, Greek yogurt, melted butter and vegetable oil) and stir together. Fill each ¾ of the way with the batter. Then place in the oven and bake for about 12 minutes.