1 (8 ounce) package cream cheese, softened
1 (2 pound) loaf Italian bread, sliced
1 yellow corn muffin, sliced
1/2 cup chopped onion
1 teaspoon dried minced oregano
1/2 teaspoon crushed red pepper
1 (3 ounce) package instant corn muffin mix
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried basil
1 egg, beaten
1/2 cup chopped cooked corn
1/2 cup shredded Cheddar cheese
Preheat oven to 450 degrees F (230 degrees C). Lightly grease round or rectangular baking cups.
In a medium bowl, mix cream cheese, bread slices, onion, oregano, crushed red pepper and corn muffin mix. Mix thoroughly. Place cream cheese mixture on bottom of prepared muffin cups.
Flatten the remaining half of the muffin mixture with a pastry bag, using as much space as necessary. Spoon cornbread mixture over cream cheese mixture. Cover muffin cups with plastic wrap.
Bake in preheated oven for 30 minutes, or until egg is lightly browned. Remove muffins from oven. Cool for a minute, and remove plastic wrap.