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. 

The World's Best Corn-Raspberry Muffins

--1 1/3 cups corn meal ("medium grain" the best, but any somewhat rougher cut will do)
--2/3 cup flour (white)
--1/2 cup white sugar (plus 2 tbsp. light brown)
--3 tsp baking powder
--1 cup of something milky:  buttermilk or yogurt (or plain milk if need be) or combo of that
--5 tbsp melted butter
--1 egg beaten a bit
--1 1/2 cups raspberries (or blueberries)
--1/4 tsp vanilla and 1/4 tsp  salt
optional: a few crushed pecans for the top (and/or sprinkle brown sugar)
****

Preheat oven to 400 degrees and get out the muffin tin.
Sift  or combine cornmeal, flour, sugar, baking powder, 1/4 tsp salt in bowl.
Mix together butter, milky thing and egg and stir into the dry stuff.
Fold in berries.  Add the vanilla.
Fill muffin holders with mixture, makes 11 or 12.
Option: Crush a dozen pecans and sprinkle them on top, plus/or brown sugar if you like.
Bake for 23-25 minutes, no more.