4 tablespoons sugar
4 tablespoons butter
4 tablespoons liquid nondairy creamer
4 tablespoons yellow cornmeal
3/4 cup self-rising flour
Add ingredients to bowl in order listed
and beat well until it looks like a smooth
Divide batter between 8 greased cupcake wells
and fill the other 4 in a 12-well tin with water.
Bake at 400 degrees F, 16 to 18 minutes or until
tester inserted into centers comes out clean.
Let cool few minutes in pan and remove with two
forks so not to disturb the water.
Makes 8 Corn Muffins
Cracker Barrel Corn Muffins