2 c. cornmeal
1 egg, beaten
1 (8 oz.) can cream corn
1/2 c. grated sharp cheese
1/4 c. chopped onion
1/2 c. green pepper
1/2 c. milk or buttermilk
2 tbsp. cooking oil

Heat oven to 425 degrees. Grease muffin cups and heat for 2 or 3 minutes. Combine above ingredients and fill muffin cups 2/3 full. Bake in hot oven 20 to 25 minutes until golden brown. Yield: 12 muffins.