1 can, 12 oz. Mexican corn, drained
3/4 c. grated sharp cheese
1/2 c. chopped onion
1/2 c. milk
1/2 c. mild, medium, or hot salsa
1 egg
2 tbsp. vegetable oil
1 1/2 c. White Lilly Self-rising Buttermilk Cornmeal Mix

Preheat oven to 425°F. Lightly grease 12 muffin cups. Combine all ingredients except cornmeal mix. Add cornmeal mix and blend well. Fill muffin cups 2/4 to almost full.

Bake 18 to 20 minutes or until browned.