Mexican Cornbread - cooking recipe

Ingredients

1 small box cornbread mix
4 eggs
1 stick melted margarine
1 can cream-style corn
1 can whole kernel corn, drained
1 c. grated Cheddar cheese
1 medium onion, chopped
1/4 c. bell pepper, chopped

Preparation

Cut slices of fresh bread into rounds using a biscuit cutter. Melt oleo and brush inside of small muffin tins.
Fit bread rounds into cups, handling carefully to avoid tearing.
Brush inside of bread cups with oleo.
Bake at 375\u00b0 for about 15 minutes or just until lightly browned.
Remove from tins immediately.
These little cups are excellent for using with any creamed dish or meat mixture with sauce.