WALMART CORNMEAL MIX RECIPES

Steps:

• Preheat oven to 375° and butter the inside of a medium baking dish.
• In a large bowl, mix cornmeal and butter until smooth. Whisk in sugar, eggs, milk and heavy cream until incorporated. Fold in corn and creamed corn and season with salt, pepper and paprika.
• Pour into prepared baking dish and bake uncovered for 1 hour, or until center is set and top is golden. Garnish with chives and let cool 10 minutes before serving.

Steps:

• In the bowl of a stand mixer fitted with the dough hook, add flour, sugar, and salt. In a small bowl or measuring cup, whisk together milk and yeast. Add milk mixture, butter, and egg to dry ingredients. Mix on medium high speed until dough forms a ball and is shiny and elastic, 15 minutes. Dough will still be slightly sticky. 
• Grease a large bowl with cooking spray and scrape dough into bowl. Cover and refrigerate overnight or at least 8 hours. 
• Remove dough from fridge and let sit at room temp for 1 hour. 
• Preheat oven to 350°. Line two large baking sheets with parchment and spread a thin layer of cornmeal on top. Lightly flour a work surface and divide dough into 15 equal pieces. Pinch seams together and using a cupped hand, roll each piece on counter to create a smooth ball and place on prepared baking sheets. Top each ball with a little cornmeal. Loosely cover and let sit at room temperature for 45 minutes. 
• Heat a medium skillet, preferably cast iron, over low heat. Lightly press each ball down to flatten to 1" thick. Working in batches of 3 to 4 at a time, cook until bottom is golden, about 7 minutes. Flip and press dough down again. Cook another 5 to 7 minutes or until golden. Repeat with remaining dough. 
• Place muffins back on a large baking sheet and bake until cooked through, 10 minutes. 
• Use a fork to cut open muffins and serve warm.