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Submitted by: Kimberly Green from Moss Point, MS
Originally shared on the web 06/05/2019

1-3/4 c. self-rising yellow cornmeal
3 eggs, beaten
3/4 c. oil
1/2 c. milk
1/2 t. salt
1/8 t. pepper
Optional: 1 t. garlic, chopped
1 c. onion, chopped
14-3/4 oz. can creamed corn
12-oz. can whole jalapeño peppers, diced and seeds removed, if desired
8-oz. pkg. shredded Cheddar cheese

In a large bowl, combine cornmeal, eggs, oil, milk, salt, pepper and garlic, if using. Mix well; fold in remaining ingredients. Spoon batter into 24 greased muffin cups, filling 2/3 full. (Paper muffin liners don’t work well in this recipe.) Bake at 350 degrees for about one hour, until muffins are golden and start pulling away from sides of cups. Several pans may be baked at the same time. Makes 2 dozen.