Cornbread Biscuits

• 1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
• 1 cup hot water
• 1 can (8 oz.) whole kernel corn, drained
• 1 egg
• 2 Tbsp. TACO BELL Thick & Chunky Salsa
• 2 Tbsp. chopped pitted black olives

1. Preheat oven to 400F.
2. Spray 8 medium muffin pan cups with cooking spray.
3. Mix all ingredients; press evenly into prepared muffin cups.
4. Bake 25 min.
5. or until golden brown.
6. Let stand 5 min.
7. Run metal spatula or knife around edges of cups to loosen; lift "biscuits" out carefully.

stove, water, kernel corn, egg, taco, black olives

Taken from www.kraftrecipes.com/recipes/cornbread-biscuits-50498.aspx (may not work)