WW Mexican Cornbread Muffins Ingredients:
2 cups Martha White Corn meal mix, self- rising, hot rize, yellow enriched 2 cup(s)
14 ounce can Great Value Cream style sweet corn (or similar)
1/2 cup Great Value Shredded Colby and Monterey Jack cheese
2 eggs
3 tablespoons hot Ortega Diced Jalapenos
cooking spray
How to make WW Mexican Cornbread Muffins?
Please c-lic-k the photo or the "next >" button below to see the instructions.
