1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
2 tablespoons granulated sugar
2 tablespoons baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
3 eggs
1 1/2 cups milk
1 large sweet red bell pepper, diced
1 cup fresh, frozen or canned corn kernels
1/2 cup melted butter or margarine
2 jalapeno peppers, finely chopped (optional)
1 1/2 cups mozzarella cheese, shredded

Preheat oven to 400 degrees F. Grease nine 3/4 cup custard cups; place on a baking sheet.

Stir together in a bowl the flour, cornmeal, sugar, baking powder, salt and cayenne pepper (if using).

In a separate bowl, beat together eggs, milk, red pepper, corn, butter and jalapeno pepper (if using).

Stir flour mixture into egg mixture just until blended. Fill custard cups half full with batter.

Form the shredded cheese into 9 balls and place in centers of batter, pushing down slightly. Spoon remaining batter on top.

Bake for 25 to 30 minutes or until golden and a wooden pick inserted near center comes out clean.

Let cool on racks.

Serve warm or wrap and freeze for up to 1 month.