|Corn muffin mix||12 Ounce (1 Package)|
|Chopped onion||1⁄2 Cup (8 tbs), chopped|
|Chopped pimento||2 Tablespoon|
|Chopped jalapeno peppers||2 Tablespoon|
|Canned cream style corn||8 1⁄4 Ounce (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
Combine corn muffin mix, onion, pimento and peppers; stir in corn, egg, milk and oil.
Spoon batter into greased 2-quart mold.
Cook at LOW 6 minutes and MEDIUM-HIGH 5 to 6 minutes or until bread pulls away from center and sides of dish.
Let stand, 10 minutes.
Invert from dish and serve warm.