Chile Cheese Corn Bread - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0.
Butter a 9-inch cast-iron skillet or cake pan.
Cut cheese into slices approximately 1/4-inch thick. Slice peppers.
Combine corn meal, baking powder and salt.
Stir in corn.
Melt butter.
Mix together eggs, sour cream and melted butter.
Pour egg mixture into corn meal mixture; stir until combined, but still lumpy.
Pour 1/2 the batter into prepared skillet.
Cover with cheese and peppers.
Pour remaining batter; bake until toothpick inserted in center comes out clean, 30 to 40 minutes.
Serve warm.