CHEDDAR CORN MUFFINS
14 3/4 oz. can cream style corn
2 boxes jiffy corn muffin mixture
2 eggs
1/2 cup milk
1/2 cup chopped onions
1 1/2 cups shredded cheddar cheese (mild)
Stir together all ingredients until just moistened. Fill greased muffin pan 2/3 full. Bake at 400 for 20-25 minutes or until golden brown. Remove from pan immediately. Serve warm. These can be frozen, warmed as needed.
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