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Ingredients:

1 1/2` cups yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (2-ounce) jar pimiento, diced
1 cup Cheddar cheese, shredded
1/2 cup onion, chopped
1/4 cup green chili, chopped
1 clove garlic, minced
2 eggs, slightly beaten
1 cup milk
1 (8 3/4-ounce) can cream style corn

Mix together cornmeal, baking soda and salt. Add pimiento, cheese, onion, chilies and garlic. Add eggs, milk and cream style corn stir just until moist. Bake in hot ungreased muffin pans at 400°F for 10 minutes.

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