Author: Tag Sale Tastes
- 3 eggs
- 2 cups milk (can use low-fat)
- 3 cups yellow cornbread mix (I used three packages of Martha White)
- ¼ cup corn oil
- 1 cup canned cream-style corn (the recipe calls for a No. 303 can, but I couldn't figure out what that was)
- 1 cup grated Cheddar cheese
- l large grated onion (optional -- I omitted)
- 1 4-ounce can jalapenos, chopped (I used jarred pickled jalapenos)
- Preheat oven to 425 degrees.
- Place eggs in a medium mixing bowl and beat slightly. Blend in remaining ingredients. Pour batter into a well-greased 13x9-inch baking dish. Bake for 30 to 40 minutes, being careful not to let it dry out. Cut into squares and serve.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2015/02/22/hot-jalapeno-cornbread/
3.2.2807