Tyler's Mexican Cornbread |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 18 |
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From Ash's friend, not my little guy! This recipe is so moist and delicious. I've never sampled another Mexican cornbread, muffin or otherwise, that rivaled it. Ingredients:
1 1/2 cups self-rising cornmeal |
1/2 teaspoon salt |
1 1/2 tablespoons sugar |
1 1/2 cups shredded cheddar cheese |
3/4 cup milk |
1/4 cup oil |
1 large onion, diced |
2 eggs |
1 (15 ounce) can creamed corn |
2 jalapenos, chopped fine |
Directions:
1. Combine all and mix in large bowl.
2. Spoon into muffin tins.
3. Make sure to grease the tins first.
4. Bake at 425° for around 20 minutes.
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