Mexican Jalapeno Corn Bread - cooking recipe

Ingredients

1 tsp. butter
1 c. cornmeal
3 tsp. baking powder
1 1/2 tsp. salt
2 eggs, beaten
1 c. sour cream
1/2 c. vegetable oil
1 c. creamed corn
3 jalapeno peppers, washed, seeded and minced
1 c. Cheddar cheese, grated

Preparation

Grease an 8 or 9-inch cast iron skillet or cake pan with butter; place in oven while preheating to 350\u00b0.
Mix the cornmeal, baking powder and salt in medium bowl.
Add eggs, sour cream, oil and creamed corn; mix well.
Pour half batter into the hot skillet or cake pan; sprinkle with jalapeno peppers and cheese.
Pour remaining batter over the peppers and cheese.
Bake 1 hour.
Makes 6 to 8 wedges.