Mix dry ingredients together with a wire whisk so that they are well combined. Add remaining ingredients. Beat together until smooth.
This recipe works best cooked as muffins, rather than as corn bread. Though it can be baked in two 8 x 8 pans; it does not rise as well this way.
Bake in greased muffin tins at 420 degrees for 11 to 13 minutes. Makes 2 dozen muffins. Equally good when half-rule is made.
Notes
This recipe was made with Saco Pantry Cultured Buttermilk Blend, which can be found in the baking aisle. Use it dry; do not add additional water. This is optional, but it does improve the texture.