Mexican Corn Bread - cooking recipe

Ingredients

1 1/4 c. self-rising cornmeal
1/2 c. milk
1/2 c. oil
3 eggs
1 c. (small can) green chilies
1 1/2 c. shredded Cheddar cheese
1 c. or 1 (8 oz.) can cream-style corn

Preparation

Mix together all the ingredients above.
Spray muffin tins with Pam, filling 2/3 full.
Bake in a 450\u00b0 preheated oven for 25 minutes or until done.
Makes 18 large muffins.