Pineapple-Cornmeal Muffins with Cream Cheese Filling

1 1/2 c. self-rising cornmeal
1/2 c. self-rising flour
1 1/2 Tbsp. brown sugar
1 egg
1 c. milk
2 Tbsp. corn oil
1 (8 oz.) pkg. cream cheese
12 pecan halves
3/4 c. crushed pineapple, well
drained

Mix together meal, flour, sugar, egg, and milk, pineapple and oil. Grease twelve muffin pans and heat until very hot. Fill pans 3/4 full. Cube cheese into twelve cubes, put 1 cube in each muffin. Then, put 1 pecan in center of each muffin. Bake at 400 degrees for 20 minutes or until well done.