Mexican Jalapeno Corn Bread
|Corn meal||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Eggs||2 , beaten|
|Sour cream||1 Cup (16 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Cream-style corn||1 Cup (16 tbs)|
|Jalapeno peppers||3 , minced|
|Grated cheddar cheese||1 Cup (16 tbs)|
Mix the cornmeal, baking powder and salt in a bowl.
Add the eggs, sour cream, oil and corn and mix well.
Pour half the batter into a greased, heated skillet and sprinkle with the jalapeno peppers and cheese.
Cover with remaining batter.
Bake at 350 degrees for 1 hour.