This moist cornbread can be served with salads, soups, stews, chilies, or southern fried chicken. Try it toasted and spread with butter and jam in the morning.
For Muffins:
SPOON batter into 10 to 12 greased or paper-lined muffin cups, filling 2/3 full. Bake in preheated 400°F oven for 15 minutes.