1 egg, beaten
1/4 c. oil
1/2 c. buttermilk
1/2 c. cream corn
1/4 c. chopped onion
Dash of salt
3/4 c. self-rising cornmeal
1/2 c. grated cheddar cheese
1/2 pod jalapeno pickled chilies, cut up real fine
1 tbsp. sugar

Start with cornmeal in bowl; add egg, oil, buttermilk, corn, onion, sugar and salt; mix well. Stir in cheese and jalapeno chilies. Mix well. Bake in muffin pans (greased). Bake for 40 minutes at 400 degrees.

Old favorite from past cookbook #2.