Glenn'S Mexican Cornbread - cooking recipe

Ingredients

1 1/2 c. corn meal (self-rising)
3 eggs (use Egg Beaters, if desired)
1 c. cream-style corn
2/3 c. salad oil (canola is good)
1 c. buttermilk (use no-fat)
1 (4 oz.) can mild chiles, chopped
1 c. grated sharp Cheddar
1 small onion, diced
salt (sparingly)

Preparation

Mix all ingredients. Bake in greased oblong pan, iron skillet or muffin tins at 425\u00b0 for 15 to 20 minutes.