When corn muffin mix and cake mix met and fell in love, this was the result. My good friend brought these to me 7 years ago when I had my first baby boy. She made it in an 8×8 pan and I kid you not, I ate almost the entire thing. In one sitting. They go perfectly with Creamy White Bean Chicken Chili.
1/2 cup water
1/3 cup milk
2 tablespoons vegetable oil
1 (9 ounce) package yellow cake mix
1 (8.5 ounce) package corn bread/muffin mix
In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups (or paper lined cups) half full.
Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks.