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Ingredients
- 1 1/2 to 2 cups self-rising cornmeal
- 1 Tablespoon salt
- 2 eggs
- 1 large yellow onion, chopped
- 3/4 cup jalapeno peppers (Trappey's sliced) chopped
- 2 15 ounce cans of whole kernel corn - drained and rinsed
- 1 1/2 to 2 cups sharp cheddar cheese - shredded
- 1/2 cup oil
- 1 1/2 to 2 cups milk or buttermilk (buttermilk is best)
Preparation
Step 1
Mix all ingredients together and bake at 425 degrees for 25 minutes in a seasoned skillet or muffin pan.
HINT:
Sprinkle cheddar cheese on top.
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