Linnea Rein of Topeka, Kansas uses two convenient mixes to create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread.
- 1 package (9 ounces) yellow cake mix
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 2 eggs
- 1/2 cup water
- 1/3 cup 2% milk
- 2 tablespoons canola oil
- In a large bowl, combine the mixes. In a small bowl, combine the eggs, water, milk and oil. Stir into dry ingredients just until moistened.
- Fill greased and floured muffin cups half full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks. Serve warm. Yield: 14 muffins.
Originally published as Sunshine Muffins in Quick Cooking March/April 1999, p38
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