T.R.Thompson’s World’s Greatest Mexican Cornbread


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.

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