Jalapeño Corn Bread

By Kelli Stovall

1 1/2 cup yellow cornmeal

1 tsp salt

1 Tbsp baking powder

2 eggs, beaten

2 Tbsp chopped green pepper

1 (8oz) carton sour cream

1 cup cream style corn

1/4 cup vegetable oil

1 to 2 chopped Jalapeño peppers

1 cup (4 oz) shredded Cheddar Cheese

Use Shortening to grease skillet. Combine cornmeal, 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 350 degrees for 35-40 minutes. Yield: 10-12 servings Serve while hot with honey butter.

 

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