1 (12 oz.) can Mexican corn, drained
3/4 c. grated Sharp Cheddar cheese
1/2 c. onion, chopped
1/2 c. milk
1/2 c. mild, medium or hot salsa
1 egg
2 tbsp. vegetable oil
1 1/2 c. corn meal mix

Preheat oven to 425 degrees. Lightly grease 12 muffin tins. Combine all ingredients. Fill muffin tins 3/4 full. Bake 18 or 20 minutes or until browned. Remove and cool on wire rack.