1 (12 oz.) pkg. corn muffin mix
1 (12 oz.) can whole kernel corn with sweet pepper
1/2 tsp. dry mustard
1 sm. onion, chopped
1 egg, beaten
2/3 c. milk

Combine muffin mix, corn, mustard, and onion. Add egg and milk; blend according to package directions. Spread in greased pan. Bake at 400 degrees 20 minutes or until cornbread tests done.