Mexican Cornbread Muffins - cooking recipe

Ingredients

1 qt. self-rising cornmeal
1 1/3 c. salad oil
6 eggs
2 c. buttermilk
1 tsp. baking soda
1/2 c. sugar
1 c. chopped onion
1/2 c. chopped red and green bell pepper
2 1/4 c. shredded cheese

Preparation

Preheat oven to 400\u00b0 (375\u00b0 convection). Mix all ingredients in large bowl. Scoop into preheated greased muffin tins. Bake for 30 minutes or until golden brown. Makes 48 muffins.