Anyway, this is one of the best corn muffin recipes I have tried, not too sweet and not too dry. I found this recipe somewhere online and adjusted it just a little.
You will need:
3 Tbsp. sugar
1 1/2 c. Bisquick or any baking mix
1/2 c. cornmeal
2/3 c. milk
butter or margarine
Yield: 1 doz. muffins
Preheat oven to 400°F. Grease a muffin tin and place it in the heating oven.
Meanwhile, in a medium bowl, combine sugar, Bisquick, and cornmeal. Add in the eggs and milk. Stir to combine, beating only just enough to combine all the ingredients. Some lumps are ok ;)
Remove the muffin tin from the oven and distribute the batter evenly into 12 muffin cups.
Bake muffins at 400°F for 15 minutes. Upon removing, brush tops of muffins with butter or margarine.
I used non stick cooking spray and greased pan after heating.
No need to melt the butter or margarine. I took my pastry brush and dragged it over a spoon of cold margarine then brushed the freshly baked muffins. This not only gives added flavor to the muffins but creates a wonderful shine as well.