Tyler's Mexican Cornbread

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.

• Ready In: 30 mins
• Serves: 18

Ingredients

• 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

Directions

1. Combine all and mix in large bowl.
2. Spoon into muffin tins.
3. Make sure to grease the tins first.
4. Bake at 425° for around 20 minutes.