Prepare: Preheat 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.
Mix Wet Ingredients: 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.
Bake: Bake the mini cornbread muffins in the preheated oven, for 12-16 minutes. To test for doneness: insert a toothpick or butter knife into the center, and it should come out clean when done.