The Jiffy mix sitting in my pantry just didn't look appetizing enough, so I opted for the "from scratch" cornbread muffin recipe that my mom had given me. Across the top, she had written "GREAT!!" real big. She was correct about that, but I was also surprised at how simple it was to make these. I don't think I will be making that box of Jiffy anytime soon.
1 cup flour
1 cup yellow cornmeal
1/3 cup sugar
1 tbsp. baking powder
1 tsp. salt
1 cup cream style corn
½ cup mayonnaise (I used fat free miracle whip)
3 tbsp. vegetable oil
1 egg
Preheat oven to 400°. In a large mixing bowl, combine all the dry ingredients. Make a well in the center and add all remaining ingredients. Stir just until mixed. Spoon into 12 greased muffin tins. Bake for 20 minutes. Makes 12 muffins.
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