C O R N B R E A D S

~ Cornbread Muffins ~

This is how I make cornbread muffins, the easiest and best-tasting you'll ever find anywhere -- beats Cracker Barrel's by miles!

INGREDIENTS:

Buy "Jiffy" Cornbread Muffin Mix produced by Chelsea Milling Company, Chelsea, MI.

1/3 cup Mayfield's 2% milk

1 large egg

NOTE: To reduce fat, I substitute 1/4 cup Egg Beaters original flavor for egg. There's no difference in taste.

DIRECTIONS:

1. For six muffins, simply follow directions on back of package. I use a rubber muffin pan placed on metal bread pan. Removal of muffins becomes a breeze!

IF you have any leftovers, save for using in meatloaf, squash casserole recipe, etc. These cornbread muffin crumbs improve any recipe that requires bread crumbs!

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