These muffins can be made a day or two in advance and kept in a sealed container. You can also freeze them if you would like.
Preheat oven to 400 degrees and spray 8 muffin cups with cooking spray.
Combine cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. In a small bowl whisk together yogurt, oil, and eggs. Add wet ingredients to dry and stir until just combined. Add in cheese and mix until evenly incorporated.
Divide batter evenly among muffin cups and bake for about 12 minutes, until cooked through and brown. Cool for 10 minutes in the pan before removing.