3 c. corn bread mix
2 1/2 c. milk
1/2 c. salad oil
3 eggs
3 tbsp. sugar
1 c. canned corn, cream style
1/2 c. pickled canned jalapeno peppers, chopped very fine
1 lg. grated onion
1 1/2 c. grated yellow cheese
2 oz. chopped crisp bacon
1/2 c. chopped pimiento peppers
2 tbsp. garlic powder or freshly crushed garlic bud to taste

Open peppers and wash out seeds. Set salad oil aside. Mix remaining ingredients, then add in oil. This mix can be covered and kept in refrigerator until needed. Bake in greased muffin tins at 450 degrees until golden brown. These should be thin, so use only 2 tablespoons of mix to each muffin cup.