1 c. corn bread mix
1 c. cream style corn
1 egg
1/3 c. milk
3 - 4 tbsp. chopped green chilies

Beat egg; add milk, corn, chilies and corn bread mix. Mix well. Fill well greased muffin pans 2/3 full and bake at 425 degrees for 20 to 25 minutes or until well browned. These freeze well. Makes 12 muffins. Note: I usually double this - that way you use a whole can (17 ounce) of creamed corn and a 4 ounce can of green chilies.