Yield: 24 to 30 muffins
Canned cream-style corn - 3 cups
Sugar - 1 1/2 Tbsp.
Large eggs - 3
Skim milk - 3/4 cup
Onion - chopped 6 Tbsp.
Self-rising cornmeal mix - 3 cups
Cheese - grated optional
Mix ingredients until cornmeal is moistened. Coat 24 to 30 muffin cups with vegetable spray; pour in batter until almost full. Bake at 400F 14 to 16 minutes, or until set through. While warm, sprinkle lightly with cheese, if desired.
Nutrition per muffin: 82 calories, 1.2g fat, (13.2% calories from fat), 31mg cholesterol, 16g carbohydrate, 2.6g protein, 230mg sodium.