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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I have not tried this recipe. I got it from Tops courtesy of Hellmann's. Ingredients:
8 1/2 ounces corn muffin mix |
11 ounces mexican-style corn, drained |
1/2 cup hellmann's mayonnaise |
1 egg, slightly beaten |
Directions:
1. Preheat oven to 400. Spray 8-inch round cake pan with nonstick cooking spray; set aside.
2. In medium bowl, combine all ingredients until moistened. Evenly spread into prepared pan.
3. Bake 25 minutes or until toothpick inserted in center comes out clean.
4. For mini muffins, spray mini muffin pans with nonstick cooking spray and fill 2/3 full with batter. Bake at 400 for 12 minutes; let stand 5 minutes before removing from pans. Serve warm or let cool on wire rack.
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