In a mixing bowl, combine entire bag of mix with 1 can creamed corn, 2 tablespoons oil and 1 egg. Stir until well blended. Let sit 1 minute. Pour into greased or paper lined muffin cups approx. 2/3 full (or a little less). Bake at 400 degrees for 12 - 15 minutes. (Instead of creamed corn, you may substitute with 2/3 cup milk, 1/3 cup oil and 1 egg). Optional: May add 1 cup shredded cheese to batter.