Corn Bread/Muffins

1-1/4 cup Pamela's Baking & Pancake Mix
1 cup fine yellow cornmeal
1/3 cup sugar or honey
1/2 teaspoon salt
1 egg, beaten (for fluffier muffins use two eggs)
1 cup milk
2 tablespoons melted butter

Muffins: Mix all ingredients together and fill greased muffin tin 3/4 full. Bake at 375° for 15-20 minutes.

Corn bread: Follow directions above, using two eggs. Pour into a greased 8-inch square pan. Bake for 20-25 minutes.

Variation: Add 1 cup drained canned corn and 2 tablespoons diced green chilies to dough when mixing. Bake for 20-25 minutes until an inserted toothpick comes out clean.