|My people call it maize.|
This recipe from Keeper of the Home came out really nice (http://www.keeperofthehome.org/2013/05/homemade-jiffy-corn-muffin-mix-simple-healthier-cornbread-with-three-variations.html). It made 12 medium size muffins easily. I like the texture of the whole wheat flour with the cornmeal, it was hearty but still tender. The only substitutions I did was to use coconut oil instead of palm oil and I used regular baking powder, but I am going to purchase aluminum-free in the future. I also did the white vinegar in milk to make buttermilk trick.
Once the muffins were totally cooled I froze them on a cookie sheet and then put in a gallon freezer bag so they can be used one at a time. Perfect to pack for lunch for the girls or to defrost and drop into a bowl of pinto beans.
You can find my pinto beans recipe from this previous post (http://sayamouthful.blogspot.com/2012/01/1512-chicken-tacos-with-pinto-beans-and.html)