Double Corn Bread
1/4 cup (60 ml) milk
1/4 cup (60 ml) vegetable oil
1 8-ounce (225 g) can corn, cream style
2 cups (500 ml) self-rising corn meal mix
To preheat the oven, set Temperature Control Knob to 425°F (220°C); set Function Knob to Convection. Grease a 6-muffin tin.
In a large bowl, stir egg, milk, and oil together. Add cream corn and cornmeal mix; stir until cornmeal is just dampened. Pour batter into muffin tins. Bake for 20 minutes or until golden brown.
Yield: 6 servings