Gather your ingredients
1
Place liners into muffin pan
2
Crack 1 egg into packet of cornbread mix
3
Measure 2/3 cup of milk with the easy read measuring cup and pour into mix
4
Then add 1/3 cup of vegetable oil
5
Mix just until ingredients are combined
6
Use the large scoop to fill cupcakes 2/3 of the way full
7
Once all of the batter is disbursed, place cupcake pan into a preheated 375Β° oven for 14-16 minutes rotating tray halfway during baking
8
Cake tester should come out clean when inserted into center of muffin
9
Carefully remove cornbread from pan and cool on cooling rack
10
Serve with chili made in the quick cooker. I also serve my chili with rice
11
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