3/4 c. flour
1 1/2 c. yellow or white cornmeal
4 tsp. baking powder
1 tsp. salt
2 eggs, beaten
1 1/4 c. milk
1/4 c. salad oil
12 tbsp. crunchy peanut butter

Combine eggs, flour, cornmeal, baking powder, and salt; mix well. Add to the eggs, milk, and salad oil; beat until smooth.

The "Kick": Fill each cup of the muffin pan 1/3 full with cornbread batter. Add 1 tablespoon crunchy peanut butter. Cover with 2 tablespoons cornbread batter. Bake at 400 degrees for 25 to 30 minutes.