Hot Mexican Corn Bread - cooking recipe

Ingredients

1 1/2 C yellow corn meal
1 tsp. salt
1 tsp. sugar
1 Tbsp. baking powder
2 eggs, beaten
1/4 C chopped onion
1 -8 oz carton sour cream
1 C cream corn
1/4 C vegetable oil
2 jalapeno peppers chopped
1 C shredded cheddar cheese
2 Tbsp. chopped green pepper

Preparation

Combine corn meal, salt, and baking powder.
Mix well.
Stir in remaining ingredients, except cheese.
Pour half the batter into a hot greased 10 1/2-inch cast iron skillet.
Sprinkle evenly with half the cheese.
Pour remaining batter over cheese, top with remaining cheese.
Bake at 375 for 35-45 minutes.