In a small bowl, combine the baking mix, cornmeal and sugar. Combine milk, egg and oil; stir into dry ingredients just until moistened (batter will be thin). Pour into two greased 6-oz. oven proof custard cups or ramekins.
Bake at 400° for 15-18 minutes or until golden brown.
Editor's Note: Muffins may be baked in a muffin pan; fill empty cups halfway with water.