In a large bowl, mix together dry ingredients: medium grind cornmeal, coarse grind cornmeal, flour, baking powder, salt, black pepper, turmeric, coriander, cumin, and garlic powder.
Recipe lightly adapted from Mark Bittman’s How to Cook Everything Vegetarian
Be sure your melted butter is not hot! Let it cool a bit before mixing it together with your wet ingredients so you don’t accidentally scramble your egg. If it is hot, mix together with the yogurt first to cool it down, then add the egg last.
I like to use muffin liners to be sure these cornbread muffins are easily released from the pan. Plus, they make them extra portable. I like these recycled paper liners (<-affiliate) but you could easily go without muffin liners. Just be sure to grease your muffin tin well.
I can’t speak to the vegan swaps on this recipe, but I would guess you could use olive oil instead of butter; applesauce, a banana or a flax egg; and your preferred vegan yogurt or nut milk.
Swap the all purpose flour for your favorite gluten free substitute and be sure your cornmeal is also gluten free.