Yield: 8 servings

Preparation time: 5 minutes
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1 package (8 1/2 ounce) corn muffin mix
1 can (11 ounce) Mexican style corn, drained
1/2 cup mayonnaise
1 egg, slightly beaten

Cooking time: 25 minutes
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Preheat oven to 400 degrees.

Spray 8 inch round cake pan with nonstick cooking spray; set aside.

In a medium bowl, combine all ingredients until moistened. Evenly spread into prepared pan.

Bake 25 minutes or until toopick inserted in center comes out clean.

For mini Muffins:
Spray mini-muffin pans with nonstick cooking spray and fill 2/3 full with batter.
Bake at 400 degrees 12 minutes; let stand 5 minutes before removing from pans.
Serve warm or let cool on wire rack.
Makes about 36.

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