Mexican Cornbread | Real Southern Cooks

Ingredients

• 3 1/2 cups self-rising cornmeal mix
• 2 Large eggs
• 1 (11 oz) can Mexicorn (or whole kernel corn) no need to drain it
• 1/2 of a can of cream style corn – just eyeball it
• 1 small can (4.5 oz) of chopped green chilis
• 1 Jalapeno pepper seeded and chopped (optional)
• 1/2 cup chopped onion