Ingredients
1 cup self-rising cornmeal
2 tsp baking powder
1/2 tsp baking soda
1 cup (4 ounces) shredded cheese
1 cup whole kernel corn, drained well
1 cup buttermilk
1/2 cup chopped onion (if frozen, thaw and drain)
1 egg
1 (4-ounce) jar diced pimientos, drained
1/3 cup oil or melted butter (or half!)
2 tbsp chopped jalapeño peppers, drained well
1/2+ tsp garlic salt
Instructions
Combine ingredients, then spray pan and bake at 450°F for 20 minutes.
For muffins, reduce temp to 400° and bake for 15-20 minutes or until golden brown and toothpick comes out clean.
