Mexican Corn Bread
rec.food.cooking/Warren

Here is a good recipe for cornbread. This is very spicy, so cut down on the jalapenos if you don't like hot food.

1 cup yellow cornmeal
1 1/2 tsp. salt
1 tbsp. baking powder
2 eggs, beaten
1 (8 oz.) can cream corn or regular corn
2/3 cup corn oil
1 (8 oz.) carton sour cream
6-8 oz. chopped drained, pickled Jalapeno slices
1 tsp. sugar
2 cups sharp cheddar, grated

Mix together cornmeal, salt and baking powder; add eggs, corn, oil, and sour cream. Mix well and pour half of batter into 8-inch square, greased baking pan. Spread jalapenos, 1 cup cheese and sugar over this. Cover w/ remaining half of batter. Top with 1 cup cheese. Bake 1 hour at 350 degrees.