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Jalepeno Corn Bread
2 large eggs 1 Tblsp baking powder
1 cup sour cream 1 tsp salt
1/3 cup corn oil 1/4 cup grated extra-sharp Cheddar
1 cup cream-style canned corn 2 Tblsp canned drained jalapeno
3/4 cup kernel corn peppers, minced
1 cup stone-ground yellow cornmeal
Preheat oven to 375 degrees. Butter an 13"x9" baking pan. Beat eggs in large bowl, then beat in sour cream, oil, creamed corn and corn kernels. In small bowl, combine cornmeal, baking powder and salt; beat into the sour-cream mixture. Stir in cheese and jalapenos. Pour batter into pan and bake for 30 minutes, until golden. Serve immediately.