Ingredients:
1 cup cornmeal
1 cup milk
1 teaspoon salt
½ teaspoon baking soda
¼ cup bacon grease
1/2 pound sharp Cheddar cheese, grated
2 eggs, slightly beaten
1 cup yellow cream-style corn
1 large-sized onion, grated
3 jalapeño peppers, finely chopped
Instructions:
Combine all ingredients and mix well. Pour into greased muffin tins. Bake 25 to 30 minutes
at 400°.
Yield: 18 muffins.
Submitted by Brenda Wilson Barber, BS ’68, Palestine, TX