Ances Mexican Cornbread
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Yield: 20 TO 24
This is an original recipe I put together, goes well with soups and veggies.Ingredients:
3 large eggs6 full slices crisp fried bacon, crumbled
1 12-ounce package sharp grated cheese
1 can Green Giant mexicorn
3 cups yellow self-rising cornmeal
1/3 cup corn oil
1/2 large onion, grated
4 whole jalapeno peppers, grated
whole milk, warm
Instructions:
Preheat oven to 350 degrees.Beat eggs in a large bowl, add remaining ingredients and add warm whole milk to bring the mixture to a "smooth" consistency. Spoon into 2 well-oiled muffins pans.
Fill muffin cups about half full. Bake in a preheated 350 degree oven until golden brown.
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