Ingredients:

• 3/4 cup self-rising cornmeal mix
• 3/4 cup buttermilk or about 1/2 cup milk
• 2 tablespoons vegetable oil
• 1/2 cup chopped peppers
• 1 cup shredded cheese or cheddar
• Ground black pepper, to taste

Method:
Heat the oven to 450° F. Grease 24 mini muffin cups. Combine all the ingredients in a small mixing bowl. Spoon the batter into each muffin cup. (each one should be about half full.) Bake 10 to 12 minutes or until golden brown. Cool the pan on a wire rack for about 5 minutes. Remove the muffins from the pan, and serve warm or at room temperature.