"Jiffy" Corn Muffins

Nearly everyone I know thinks of the Jiffy cornbread mix when they think of cornbread muffins. It's inexpensive, easy, sweet, and more cakey than Southern cornbread. Well, reach for that box no more! This recipe takes hardly a minute or two longer to whip up than the box variety, makes 12 muffins instead of a mere 6, and has nothing artificial in it; it also tastes almost exactly the same (actually it's better). To make cornbread instead of muffins, simply pour into a greased 8x8-inch square pan (no need to preheat the pan like you do for true Southern cornbread). This is my kids' favorite cornbread recipe (of the many I make!).

From The Fannie Farmer Cookbook, 13th edition

• 3/4 c. yellow cornmeal
• 1 c. flour (can use half white whole wheat)
• 1/3 c. sugar
• 3 t. baking powder
• 1/2 t. salt
• 1 c. milk
• 1 egg, well beaten
• 2 T. melted bacon grease or butter or corn oil (I use corn oil since it's easy)

1. Preheat oven to 425 degrees. Grease muffin cups thoroughly (I use butter).
2. Mix cornmeal, flour, sugar, baking powder, and salt together. Add milk, egg, and fat/oil, and blend well. Spoon into the muffin cups (about 3/4 full). Bake for about 20 minutes.

Makes 12