Make as per the savoury muffin mix but use a mixture of half fine cornmeal and half flour in place of the flour, and a mix of milk and yoghurt in place of the milk.
I added a handful of sweetcorn and sprinkled the batter with pumpkin seeds before baking to add some texture.
These are delicious fresh from the oven smothered with butter, and wonderful when the day old cornbreads are fried in butter and served with a good glug of maple syrup for breakfast.
For a variation I might add some chilli flake* to give some heat.
*I am mildly addicted to chilli flake, they are dried crushed chillies and red peppers but with the seeds taken out, so they have a huge amount of flavour, but do not set fire to your mouth with heat, I sprinkle them on almost everything, my boyfriend once almost mistook the unlabelled jar for dried crushed cranberries and almost covered his porridge in them; that would have been a chilli step too far!