Equipment
Method
Dry Ingredients
- 1 box (240g) Jiffy corn muffin mix50g (about 1/3 cup) Bisquick baking mix. This is to added structure and lift.2 tbsp granulated sugar – enhances that cake like sweetness.

Wet Ingredients
- 1 large egg 80 ml (1/3 cup) milk 2 tbsp unsalted butter melted1/2 tsp vanilla extract (optional but I think it deepens the sweetness).

- 20-50g (1/4 to 1/2 cup) shredded Mexican cheese blend. Add more if you want a cheesier flavor.


- Preheat oven to 375°F (190°C). Grease or line 6 muffin cups or prepare an 8x8 baking dish.In a large bowl, whisk together the corn muffin mix, Bisquick, and sugar.In a separate bowl, combine egg, milk, melted butter, and vanilla.Pour wet into dry and stir until just combined. Don’t overmix, it should be thick but scoopable.Spoon into muffin cups or pour into your prepared pan. Fold in the cheese.Add a bit of cheese on top.Bake for 15 minutes for muffins, or20–23 minutes for a small cake, until golden and a toothpick comes out with just a few crumbs.Let cool for 5–10 minutes before serving.






