Best Mexican Cornbread

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

Best Mexican Cornbread

Ingredients:

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)

Directions:

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

Corn Dip

mixing it all up!


my mother, Teresa, chopping the green onions


wa-la!

Corn Dip

by: Teresa Dozier

2 cans Mexicorn (drained)
1 c. sour cream
1 c. mayo
4-5 green onions
1-2 jalapenos
2 c. shredded cheese
1 small can chili peppers

Mix and bake at 350 F for 30-45 minutes.
Serve with tortilla chips

DELICIOUS!!! My mother recently got this recipe from a friend. She made this for the adults to snack on at Sawyer's birthday party and it was a hit! I think everyone liked it!