I made HM cornbread to go with my roast dinner last Saturday night. I prefer to bake mine in an iron skillet because I love the crispiness that you get around the edges when you bake it in an iron skillet. I do sometimes bake corn muffins if we are going to someone's house and that just works better for carry-in dinners and potlucks.
This recipe came from http://www.hillbillyhousewife.com/. It is the recipe for Plain Muffins using the variation for cornbread. We think this is as good as Jiffy cornbread. Not quite as sweet but I'm sure you could increase the sugar a little bit and make it your own way. I like to make cornbread At Home My Way (OF COURSE! lol).
Homemade Cornbread or Corn Muffins
■1/4 cup oil
■1 egg (I only used the egg white and did not use the yolk.)
■1 cup milk
■1/3 cup sugar
■1/2 teaspoon salt
■1 tablespoon baking powder
■1 cup flour
■1 cup yellow cornmeal (not self rising)
In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a fork or wire whisk. Measure in the baking powder, flour and cornmeal. Mix again until all of the dough particles are moistened. Do not over mix. The whole thing should take about 20 to 30 strokes. Spoon the batter into a sprayed iron skillet or sprayed muffin cups (12). Bake at 400° for about 20 minutes. Remove from the oven and cool slightly before removing from the pan or slice in the skillet for a "rustic" presentation. ha-ha!
This cornbread goes great with a bit pot of pinto beans! Talk about good southern food! MMmmmm - Mmmmmm!