Tuesday, October 19, 2010

Best Mexican Cornbread

It's soup and stew weather! These cornbread muffins are delicious with any soup!

Best Mexican Cornbread


1 c. self-rising corn meal
3/4 c. milk
1/3 c. vegetable oil
2 eggs
1 14oz. can cream-style corn
1 1/2 c. grated Monterey Jack cheese
1 chopped fresh jalapeno pepper
1 4 oz. can chopped mild green chilies (optional)


1. Preheat oven to 350 F
2. Mix all the ingredients in a bowl.
3. Bake until slightly brown.

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