2 (8 1/2 oz.) boxes corn bread mix (ready mix)
1 (16 oz.) can cream corn
1 1/2 c. mild Cheddar cheese, grated
2 eggs, beaten
2 to 4 dashes Tabasco
1/2 sm. fresh onion, minced (optional)

Combine all ingredients except corn bread mix and mix well. Add corn bread mix and stir until just moistened; do not over mix.

Spoon into greased or paper cup lined muffin pans about 2/3 full. Bake at 400 degrees for 15 to 20 minutes until lightly browned. Serve warm. Yield: 20-24 muffins.