Mexican Cornbread

This is delicious with homemade chili. It's a favorite of mine especially because of the easy preparation.

• Ready In: 47 mins
• Yields: 18-24 muffins

Ingredients

• 3  cups cornmeal
• 1⁄2 cup self rising flour
• 1⁄2 cup butter, melted
• 1 (11 ounce) can  mexicorn
• 1  small  chopped onion
• 4  tablespoons  chopped pickled  jalapeno peppers
• 1  cup  shredded cheese
• 1  cup milk (more or less to mix)
• 3  eggs

Directions

1. Preheat oven to 350F degrees Mix together cornmeal, flour, milk, eggs, and butter.
2. Add Mexicorn, onion, peppers, and cheese.
3. You may need to add a little more milk if batter is too thick Bake in two greased iron skillets or muffin pans for approximatetly 40 min.
4. until golden brown.