1 qt. self-rising cornmeal
1 1/3 c. salad oil
6 eggs
2 c. buttermilk
1 tsp. baking soda
1/2 c. sugar
1 c. chopped onion
1/2 c. chopped red and green bell pepper
2 1/4 c. shredded cheese

Preheat oven to 400°F (375°F convection). Mix all ingredients in large bowl. Scoop into preheated greased muffin tins.

Bake for 30 minutes or until golden brown.

Makes 48 muffins. Note: Steam frozen corn, red and green pepper.