Mexican Cornbread - cooking recipe

Ingredients

1 1/2 c. self-rising cornmeal
1/2 c. oil
1 pinch salt
2 eggs
1 small can creamed corn
1/2 c. shredded sharp Cheddar cheese
1/4 c. sweet milk
1 medium onion, chopped
2 or 3 hot peppers, chopped

Preparation

Mix and cook 30 to 45 minutes at 350\u00b0.
Makes 12 muffins.