1 can (12 oz.) Mexican corn, drained
3/4 c. grated sharp Cheddar cheese
2/3 c. sour cream
1 tbsp. chopped pickled jalapeno peppers
1/4 tsp. cayenne pepper
1/2 c. chopped onion
1/2 c. vegetable oil
2 eggs
1 1/2 c. self-rising corn meal mix

Preheat oven to 425 degrees. Grease 4 dozen mini muffin cups. Combine all ingredients, except cornmeal. Add cornmeal and blend well. Fill muffin cups 3/4 to almost full. Bake 15 minutes or until golden brown. Remove, cool on wire rack. Makes 4 dozen.