Sour Cream Cornbread - cooking recipe

Ingredients

1 cup self-rising cornmeal
1/2 cup canola oil
8 ounces sour cream or 8 ounces nonfat sour cream
1 (16 ounce) can creamed corn
1 eggs or 1/4 cup egg substitute
1/4 - 1/2 cup canned diced jalapeno (optional)

Preparation

Preheat oven to 425 degrees.
Spray 8-inch square casserole dish with non-stick cooking spray.
Mix all ingredients together.
Pour into prepared pan.
Bake on shelf in lower 1/3 of oven for 25-30 minutes or until set in the middle and lightly browned on the top.
Cut into nine squares.