Cornbread to Corn Muffins

Here are a set of two directions from Pillsbury/GeneralMill Foodservice. Choose the temperature and time that is most similar to your recipe.

Serve warm or cool.

1 Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
2 In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. ...
3 Bake 18 to 20 minutes or until golden brown.

Double-Corn Muffins recipe from Pillsbury.com

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Classic Corn Muffins
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Classic Corn Muffins

30 min prep time
30 min total time
9 ingredients
12 servings

1
cup all purpose flour

1
cup yellow cornmeal

3
tablespoons sugar

4
teaspoons baking powder

1/2
teaspoon salt

1
cup skim milk

1/2
cup refrigerated or frozen fat-free egg product, thawed

2
tablespoons unsweetened applesauce

2
tablespoons oil

Steps

1 Heat oven to 425°F. Spray 12 muffin cups with nonstick cooking spray or line muffin cups with paper baking cups and spray paper cups lightly.
2 Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well.
3 In small bowl, combine milk, egg product, applesauce and oil; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups.
4 Bake at 425°F. for 12 to 15 minutes or until toothpick inserted in center comes out clean. Serve warm.