I have had this recipe for years. It calls for Jiffy Corn Muffin Mix. I made it often until I became allergic to gluten. Jiffy Mix became a no-no and I stopped making it.
Looking through my old recipes, I came across it and decided to try making it with gluten free muffin mix. It turned out moist and delicious, just like when using Jiffy Mix. Since this mix contains more ounces than the Jiffy Mix, I added a little milk.
Like in the past, I froze the left over for a later meal. All I have to do is stick it in the toaster oven frozen and heat for 15 minutes.