1 3/4 c. self-rising cornmeal mix
1 c. self-rising flour
1 pkg. Knorr tomato with basil dry soup mix
1 egg
1/4 c. oil
1 (8 3/4 oz.) can whole kernel corn, drained
1 1/3 c. milk

Preheat oven to 475°F. Grease muffin tins. Combine all ingredients and mix well. Fill each section in muffin tin about 2/3 full.

Bake for about 15 to 20 minutes or until lightly browned. This should make about 18 muffins.