Mexican Cornbread - cooking recipe

Ingredients

1 cup milk
1 cup self rising cornmeal
1/4 cup vegetable oil
1 cup grated cheese
2 eggs
1 small can cream corn
1 chopped onion
3 diced Jalapeno peppers

Preparation

Use a package of refrigerator crescents.
Cut each triangle of dough into two smaller triangles.
Roll up and bake as directed. Makes 16 small crescents.