Preheat the oven to 425º F (220º C). Spray a muffin pan with nonstick spray or line with cupcake liners. Note: I prefer to use non-stick cooking spray, so the muffins get nice and crisp on the edges.
In a medium mixing bowl, add cornmeal, flour, baking powder, baking soda, and salt; whisk to combine well.
In another mixing bowl, whisk melted butter, brown sugar, maple syrup, yogurt, and buttermilk.
Mix dry and wet ingredients. Stir just until the mixture comes together and there are only a few lumps remaining. If using, add the sweet corn kernels; mix to combine. Avoid over-mixing.
Spoon the batter evenly into muffin cups or liners, filling each cup about 3/4 full.
Bake for 5 minutes, then reduce the oven temperature to 375º F (190º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 10 to 15 minutes.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling for 10 more minutes. Serve cornbread with honey, butter, jam, or whatever your heart desire.