This is my mom's recipe, which I adjusted to be whole wheat. In addition to being healthier, the whole wheat version has a denser, more satisfying texture. Once a month we host Rob's work team for a chili night, and these muffins are always on the menu. I can't imagine chili without cornbread. And people seem to love them, so I thought I'd share the recipe.

It's fucking COLD here right now, really cold. The kind of cold that compels people to say, "Jesus it's fucking COLD!" whenever they step in from outside, followed by five minutes of shivering. Perfect weather for chili and cornbread.

1 cup yellow cornmeal
1 cup whole wheat flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 egg
1/4 cup oil

Mix well with a whisk. Spoon into muffin pan and bake at 400° for 15 minutes.

Makes 12.