Mexican Cornbread


1 1/2 cup corn plain meal

1 cup cream style corn

1 cup buttermilk

? cup vegetable oil

2 eggs

1 table spoon baking powder

1 teaspoon sugar

1/2 cup finely chopped onion

2 tablespoons minced green pepper

1 cup (4 oz.) Shredded sharp cheddar cheese

Combine all ingredients except cheese in a mixing bowl and mix with electric mixer. Fill greased muffin tins half full, top with cheese. Add remaining cornmeal mixture. Bake in 450 degree oven for 20-30 minutes, until brown.

For excitement, add two jalapeno peppers, seeded and finely minced. If you are a bit weak when exposed to heat or if children will be eating these, add a small can of chopped mild green chiles instead of the jalapenos.