Okay, corn muffins are not easily cooked on the grill (although it is possible with the right equipment - a cast iron corn bread grilling pan). However, they do complement a barbecue feast. You can find many very good packaged mixes to produce an excellent corn bread. However, this recipe sweeps them all aside.

Ingredients:
1 cup all purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup milk
1/4 cup cooking oil
1 medium onion diced
1 tablespoon parsely

Instructions:
Place all dry ingredients in a large bowl and mix with a fork. Add in milk and oil and stir until all ingredients are wet. Refrain, if you can, from over stirring. Batter should be slightly lumpy. Now add in diced onions. Stir until onions are well distributed.

Spoon batter into muffin cups inside a muffin tin. This should make 12-16 muffins. Bake in oven for about 22 and a half minutes. Could be more; could be less depending on oven and initial temp of ingredients. Try to time this to be done about 5 minutes before the meal as this will allow enough time to cool the muffins enough so that they will come loose easily from the muffin cups, but still be hot enough to melt butter.