Mexican Cornbread - cooking recipe

Ingredients

2 c. yellow self-rising corn meal
1 can Mexicorn
4 large jalapeno peppers, chopped
2 c. buttermilk
1 egg
1/2 c. sour cream
1/2 lb. grated Cheddar cheese
1/2 c. melted Crisco

Preparation

Mix corn meal, cheese and sour cream.
Add egg, corn, buttermilk and Crisco.
Bake at 450\u00b0 for 40 minutes or until brown.
Makes 1 large skillet.