| 1 (400g) | pack | Magnolia Pancake & Baking Mix |
| 1 | cup | Corn meal |
| 1 (425g) | can | Cream style corn |
| 1 (425g) | can | Whole kernel corn |
| ¾ | cup | Oil |
| 1/3 | cup | Magnolia Fresh Milk |
| 3 | pcs | Eggs, beaten |
| 1 | Preheat oven to 350°F. Line 2 muffin pans with 3oz cupcake liners. Set aside. |
| 2 | Mix Magnolia Pancake & Baking Mix and corn meal. Set it aside. |
| 3 | In another bowl, combine cream style corn, whole kernel corn, oil, milk, and eggs. Mix well. |
| 4 | Pour liquid mixture into dry ingredients. Mix until blended. |
| 5 | Pour batter into lined muffin pans until ¾ full. |
| 6 | Bake for 30 minutes or until a toothpick inserted into the center comes out clean. |
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