T.R.Thompson’s World’s Greatest Mexican Cornbread
3 packs Jiffy Corn Muffin Mix
1 cup frozen onion
3 eggs, beaten
1/3 cup vegetable oil
1/3 cup milk
1 lb bacon (cooked, crumbled)
2 cups shredded sharp cheddar cheese
1 can cream style corn
1/2 cup jalapeno peppers (diced)
Mix
Spray non-stick oil into two round cake pans.
Pour into pans.
Bake 400° for 55 minutes
or
Spray non-stick oil into two large muffin pans.
Pour mix into pans.
Bake 400° for 30minutes.
Makes 12 large muffins, easy to freeze and re-heat.
