"Mexican" Spoon Bread - cooking recipe

Ingredients

2 eggs
1 c. no-fat sour cream
2/3 c. no-cholesterol oil
1 tsp. salt
3 tsp. baking powder
1 1/2 c. white fine ground corn meal
1 c. cream-style canned corn
2 jalapeno peppers, chopped
2 Tbsp. green pepper, chopped
1 c. shredded sharp Cheddar cheese

Preparation

Preheat oven to 350\u00b0.
Beat eggs.
Add cream, oil and salt. Stir baking powder with meal.
Add egg mixture.
Add corn and both peppers.
Mix well.
Pour half into a greased ovenproof 2 1/2 to 3-quart casserole.
Sprinkle half of the shredded cheese over top. Add remaining mixture and sprinkle other half of cheese over all. Bake 30 to 35 minutes.
Serves 6 to 8.