4 eggs
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 cup chopped onion
2 1/2 cups corn flour
1 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or into 8 paper liners.
In a large bowl, beat eggs, 1/2 cup per serving. Stir in soup, cheese, onion and corn flour. Sprinkle mixture on paper liners.
Beat cream of chicken soup, 1/4 cup shredded cheese, onions and corn flour until blended. Stir into egg mixture. Fill muffin liners 1/2-full.
Bake in preheated oven for 40 minutes, or until crust is golden brown and bubbly. Serve warm or at room temperature.