This recipe comes from a Southern lady, but she’ll let you cheat and use Aunt Jemima’s cornbread mix. The creamed corn is essential, the cheddar cheese less so.

two jalapenos, seeded and diced
1 C self rising cornmeal
1/2 C vegetable oil
one can 8 oz creamed corn
2 eggs
1 C sour cream
1 C grated sharp cheddar cheese
3/4 C flour
Preheat oven at 375.

Mix ingredients and spoon into 8-cup muffin tins that are well greased.
Bake for 30 minutes, until golden brown.

Posted by: tmcgin