|Corn muffin mix||12 Ounce (1 package)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped pimento||2 Tablespoon|
|Chopped jalapeno peppers||2 Tablespoon|
|Canned cream style corn||8 1⁄4 Ounce (1 can)|
|Milk||1⁄4 Cup (4 tbs)|
Set Power Select at MEDIUM.
Combine corn muffin mix, onion, pimento and peppers; stir in corn, egg and milk.
Spoon batter into greased 8-inch round baking dish with inverted glass in center.
Heat 12 to 14 minutes or until bread pulls away from center and sides of dish.
Remove glass from center and let stand, covered, 10 minutes; store, covered, until ready to serve.