This recipe is a favorite with my family members. I used to bake it in a glass baking dish, but now I love making the mini-muffins. They are so pretty, and the bite-size ones make perfect appetizers for events.
1 cup cornmeal mix
(For GF, use cornmeal and add 1 Tbsp gluten-free flour)
½ tsp. salt
¾ tsp. baking soda
1 can cream corn
¼ cup oil
1 cup milk
1 small chopped onion
3 hot or 5 mild jalapeño peppers
1 cup grated cheddar cheese (I use more--I like it cheesy!)
Mix dry ingredients, stir in the rest of the ingredients. Bake in a 9 X 13” baking dish at 350⁰ for 40- 50 minutes. Or bake in a mini muffin pan for 15-17 minutes. Will make approximately 48 mini muffing.