Ances Mexican Cornbread Recipe

PrintEmail

Login or register to leave a comment.

Login or register to save to recipe box.

Average: Select ratingPoorOkayGoodGreatAwesome

Your rating: None Average: 1.3 (3 votes)

This is an original recipe I put together, goes well with soups and veggies.

Yield: 20 TO 24

• 3 large eggs
• 6 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

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.