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4Ingredients
45Minutes
20Calories
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Ingredients
US|METRIC
36 SERVINGS
- 8.5 oz. corn muffin mix
- 11 oz. Mexican style corn (drained)
- 1/2 cup Hellmann's or Best Foods Real Mayonnaise
- 1 egg (slightly beaten)
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Directions
- 1 Preheat oven to 400°. Spray 8-inch cake pan* with no-stick cooking spray; set aside.
- 2 Combine all ingredients in medium bowl until moistened. Spread evenly into prepared pan.
- 3 Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or let cool on wire rack.
- *For Mini-Muffins, spray mini-muffin pans with no-stick cooking spray and fill 2/3-full with batter. Bake at 400° for 12 minutes or until toothpick inserted in centers comes out clean. Let stand 5 minutes before removing from pans. Makes about 36.
NutritionView More
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20Calories
Sodium
Fat
Carbs
Potassium
| Calories20Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium55mg2% |
| Potassium15mg0% |
| Protein0g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber |
| Sugars0g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium0% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Liz W. 8 years ago
I added couple teaspoons of sugar. I used Kroger's fiesta-style corn. I made muffins and mine were done in 17minutes. It was moist and corn added texture. It was a hit. Tip: they don't rise much so fill tin accordingly