Recipe by Suzanne S.
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.
- 1 1⁄2 cups self-rising cornmeal
- 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons sugar
- 1 1⁄2 cups shredded cheddar cheese
- 3⁄4 cup milk
- 1⁄4 cup oil
- 1 large onion, diced
- 2 eggs
- 1 (15 ounce) can creamed corn
- 2 jalapenos, chopped fine