Chile Cheese Corn Bread - cooking recipe

Ingredients

2 c. frozen corn kernels
1/4 lb. Monterey Jack or Cheddar cheese
2 jalapeno peppers (fresh or pickled)
1 c. corn meal
1/2 tsp. baking powder
3/4 tsp. salt
10 Tbsp. butter
2 eggs
1 c. sour cream

Preparation

Thaw the corn.
Heat oven to 375\u00b0 and butter a 9-inch cast-iron skillet or cake pan.
Cut cheese into slices about 1/4-inch thick.
Slice the peppers.
Combine corn meal, baking powder and salt.
Stir in the thawed corn.