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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.”
READY IN:
30mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

  • 1 12 cups self-rising cornmeal
  • 12 teaspoon salt
  • 1 12 tablespoons sugar
  • 1 12 cups shredded cheddar cheese
  • 34 cup milk
  • 14 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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