1½ cups self-rising cornmeal
¾ cup milk
1 egg
1 Tbsp oil
1 cup fresh chives
1 cup shredded mozzarella
8 slices (pickled or fresh) jalapeños
Combine milk, egg and oil together in large measuring cup. Pour over cornmeal in large bowl and mix just until moist. Fold in chives and most of mozzarella (save some to sprinkle on top). Spoon into greased mini loaf pans; sprinkle with leftover mozzarella and add two slices of jalapeño to tops of each loaf. Bake 375º for 20-25 minutes. Let cool a few minutes before removing from pan and serve warm.
© Crackerberries 2011
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