Mexican Cornbread - cooking recipe

Ingredients

1/2 c. self-rising flour
1 c. self-rising cornmeal
1 c. buttermilk
1 small can creamed corn
1 egg
1 to 2 jalapeno peppers, cut fine
1 grated onion (medium)
1/2 c. Wesson oil
1/2 c. mild Cheddar cheese, grated

Preparation

Mix and bake in greased muffin tins or can bake in round pans. Bake in a 400\u00b0 oven for about 30 minutes or until done.