This recipe provides a homemade alternative to store-bought corn muffin mix, with a touch of added flavor and texture.
Combine the Bisquick, cornmeal, and sugar in a mixing bowl.
Ensure the dry ingredients are well mixed to avoid uneven distribution of flavors.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking and proper muffin rise.
Add the milk and egg to the dry mixture and stir until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Spoon the batter into a greased or lined muffin tin, filling each cup halfway.
Use a scoop for even portions and consistent muffin sizes.
Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown.
Check doneness by inserting a toothpick into the center; it should come out clean.
Let the muffins cool slightly before serving.
Serve warm with butter or your favorite topping for the best experience.
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