- 4 tablespoons sugar
- 4 tablespoons butter
- 4 tablespoons liquid nondairy creamer
- 4 tablespoons yellow cornmeal
- 3/4 cup self-rising flour
Add ingredients to bowl in order listed and beat well until it looks like a smooth cake batter.
Divide batter between 8 greased cupcake wells and fill the other 4 in a 12-well tin with water.
Bake at 400 degrees F, 16 to 18 minutes or until tester inserted into centers comes out clean.
Let cool few minutes in pan and remove with two forks so not to disturb the water.