Mexican Cornbread - cooking recipe

Ingredients

1 1/2 c. self-rising cornmeal
1 large can cream-style corn
2 eggs
1 tsp. red pepper
1/2 c. oil
1/2 c. onion, diced small
1/2 c. Cheddar cheese

Preparation

Combine all well. Can use either a preheated iron skillet or preheated muffin tin. This will make 12 muffins. Wonderful with dried beans. Bake at 450\u00b0 for 20 to 25 minutes.