Instructions: 1. Blend corn, egg and milk in medium bowl.

2. Combine the baking mix, cornmeal and sugar. Add to the bowl with the corn mixture. Stir until just blended. Spoon evenly into 12 greased or sprayed muffin cups.

3. Bake at 400F (preheated) 18 to 20 minutes, more or less; until golden. Remember the muffins continue to cook as the cool on the counter.

Serving Ideas : Accompany chili, soups or stews

Cream Style Product Label"

T(Cooking):
"0:20"

NOTES : I used 1 medium egg and added liquid egg substitute for a total of 1/4-cup. 16 minutes; let sit about 5 minutes before serving. A little dry; good flavor. Easy with bisquick.

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