Corny Meal Muffins
|Eggs||2 , beaten|
|Canned cream style corn||8 3⁄4 Ounce (1 Can)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Shredded cheddar cheese||3 Ounce (3/4 Cup)|
|Corn muffin mix||17 Ounce (2 Packages Of 8 1/2 Ounce Each)|
Grease muffin pans or line with paper bake cups. Set pans aside. In a medium mixing bowl combine eggs, corn, and milk. Stir in cheese. Add dry muffin mix and stir till moistened (batter should be lumpy).
Fill each cup two-thirds full. Bake in a 400° oven for 15 to 20 minutes or till a wooden toothpick comes out clean and the tops are slightly golden. Cool muffins in the pans for 5 minutes. If necessary, loosen carefully with a knife. Remove muffins from pans. Serve warm or cool completely.