T.R.Thompson’s World’s Greatest Mexican Cornbread
3 packs             Jiffy Corn Muffin Mix
1 cup               frozen onion
3Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 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.
