Preheat the oven to 425°F (218°C). Spray the mini muffin silicone molds with Canola oil spray (or grease with unsalted butter) and place them on baking sheets.
In a medium mixing bowl, add cornmeal, flour, sugar, baking powder, and kosher salt and mix together with a whisk until combined.
In a large mixing bowl, add the whole milk, egg, and Canola oil. Add the dry ingredients to the wet ingredients and mix until just combined. Using a small cookie scoop, scoop the batter into the prepared mini muffin molds.
Place the mini cornbread muffins in the preheated oven and bake them for approximately 12 to 16 minutes. To check if they are done, insert a butter knife or a toothpick into the center of a muffin, and if it comes out clean, they are ready.
Now, you can enjoy your delicious cornbread muffins!
