Preheat the oven to 350 degrees. Grease the top of a muffin pan and fill each cup with a paper liner.
In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. Pour the wet ingredients into the dry ones and stir with a rubber spatula just until the ingredients are blended. Set the batter aside for 10 minutes to allow the ingredients to rest. With a standard ice cream scoop (you can also use a spoon), place a rounded scoop of batter into the paper liners, filling each one to the top. Bake for 25 to 30 minutes, until the tops are lightly browned and a toothpick comes out clean. Cool slightly and transfer the cupcakes to a cooling rack. Allow to cool for 10 minutes.
Spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle of each muffin. Serve warm or at room temperature.
Copyright 1999, The Barefoot Contessa Cookbook, Clarkson Potter/Publishers, All Rights Reserved/updated