Tex-Mex style cornbread

Ingredients:

• 3 cups corn flour
• 2 tbsp. baking powder
• 2 tablespoons of sugar
• 1 tbsp red pepper flakes
• 2.5 tsp coarse salt
• 2 cups of milk
• 0.5 cup rapeseed oil (canola)
• 1 can (490 g) of canned creamed corn
• 1 cup grated sharp cheddar
• 1 cup yellow onion, finely diced (about 1 small onion)
• 0.5 cups green bell pepper, diced

Preparation:

1. Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with cooking spray and place in the oven while you mix the batter.
2. In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes, and salt. Stir until combined. Add the milk, butter, and corn and stir again. Add the cheddar, onion, and bell pepper and stir until evenly distributed.
3. Carefully remove the hot muffin pan from the oven and spoon the batter into it. Return to the oven and bake until a toothpick inserted into the center of the muffin comes out clean, about 15 minutes. Let cool for 5 minutes. Remove from the pan and serve.