1 (14 oz.) pkg. corn muffin mix
1 (12 oz.) can whole kernel corn with sweet peppers, drained
1/4 c. finely chopped onion
1/2 tsp. dry mustard
1 beaten egg
3/4 c. milk

Combine corn muffin mix, seasoned corn, chopped onion and dry mustard. Stir in egg and milk; mix just until thoroughly combined. Turn batter into a greased 9"x9"x2" baking pan. Bake in a hot oven, 400 degrees for 30 to 35 minutes until bread tests done. Cut into squares. Serve warm. Makes 9 servings.