Corn

2 Eggs

1 c Milk

4 tb Melted butter (1/2 stick)

400 F. Grease or spray with food release

1 eight inch square pan or 12 muffin cups. Empty mix into a mixing bowl. In separate bowl beat liquid ingredients until well mixed, and stir into dry ingredients until just moistened. Don't overmix. Spoon batter into prepared pan or muffin cups. A

12 food dipper (ice cream scoop) works nicely for muffins, cupcakes, etc. Bake muffins for 20 min., bread for 25 to 30 min. Variations: use

1 1/4 cups biscuit mix

1 1/4 cups Cornmeal. Add sugar as desired. Substitute buttermilk in place of sweet milk

2 of baking soda. Yield:

1 pan or 12 muffins.