- 8 1/2 ounces corn muffin mix
- 11 ounces Mexican style corn (drained)
- 1/2 cup Hellmann's or Best Foods Real Mayonnaise
- 1 egg (slightly beaten)
- Preheat oven to 400°. Spray 8-inch round cake pan* with nonstick cooking spray; set aside.
- In medium bowl, combine all ingredients until moistened. Evenly spread into prepared pan.
- Bake 25 minutes or until toothpick inserted in center comes out clean.