1 (8.5 oz pkg) corn muffin mix
1/3 cup fat-free milk
1 egg
1 (8.5 oz can) cream-style corn
1 cup reduced-fat shredded sharp cheddar cheese
3 scallions, chopped
1/2 cup cherry tomatoes, quartered

Preheat oven to 400°F. Line 8" square baking pan with foil, overhanging sides by 2", coat with cooking spray. In a large bowl, stir together muffin mix, milk, and egg until just blended. Stir in corn, 3/4 cup cheese, and scallions. Transfer to pan.

Sprinkle with tomatoes and remaining 1/4 cup cheese.

Bake 25 minutes or until toothpick inserted in center comes out clean. Cool on rack for 5 minutes.

Submitted by: Sherry Monfils