Sweet Cornbread Muffins

copy-cat recipe for "Famous Dave's" corn muffins

adapted from Pennies on a Platter

makes about 32

4 cups yellow corn meal (finely ground- stone ground could result in very crunchy muffins)

1 package yellow cake mix (I used white)

4 tsp. baking powder

2 tsp. salt

1/4 tsp. cayenne pepper

1 cup milk

1 cup buttermilk

1/2 cup vegetable oil

4 eggs, beaten

4 TB brown sugar

4 TB honey

2 TB of Miracle Whip (I hate the stuff, so I just used mayo)

1 can of drained whole kernel corn, if desired

Whisk together first 5 ingredients, set aside. Combine next 6 ingredients in another bowl and mix well. Add to the cornmeal mixture and stir gently- there should be no lumps, but do not over mix. Fold in mayo and corn (if using).

Let rest, covered, in fridge 30 min. or overnight.

Preheat oven to 400. Fill greased muffin cups 2/3 full. Bake 15-20 min (mine were done at 15) or until tops are golden. Let cool in pan a few minutes; remove to wire rack. Serve with butter and honey if desired.

Source: Pennies on a Platter