Ingredients
- Servings: 18
- 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
Recipe
- 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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