Cheesy Jalapeno Cornbread

[Guest guest]

Cheesy Jalapeno Cornbread

 

4 eggs, beaten

1 cup sour cream

1 (16-ounce) can cream corn

2/3 cup oil

2 green onions, chopped

1 stalk celery, chopped

1/2 green pepper, chopped

1 small jar pimento, drained chopped

1-3 jalapeno peppers, finely chopped

1 1/2 cups white or yellow corn meal

4 teaspoons baking powder

1 teaspoon salt

 

In large bowl combine eggs, sour cream, corn, oil,

celery, green onions, peppers,

and pimento. Add corn meal, baking powder, and salt;

mixing well.

Pour in large oiled iron skillet or 13x9 cake pan.

Bake at 400 for 25

minutes. Sprinkle sharp cheddar or jack cheese over

top immediately after

taking from oven.