El Sombrero Corn Bread

By pattiaroberts

Great with a bowl of chili

Ingredients

• 1 and 1/2 cups cornmeal
• 3 teaspoons baking powder
• 1/2 teaspoons salt
• 2 eggs
• 1 can (14-3/4oz.) cream-style corn
• 1 cup (8oz.) sour cream
• 1.2 cup canola oil
• 1 and 1/2 cups shredded cheddar cheese, divided
• 3 jalapeno peppers, seeded and finely chopped

Preparation

Step 1

In a large bowl, combine the cornmeal, baking powder and salt. In another bowl, whisk the eggs, corn, sour cream and oil. Stir into dry ingredients just until moistened. Fold in 1 cup cheese and jalapenos.
transfer to a greased 9 inch square baking pan. Sprinkle with remaining cheese. Bake at 350 degrees for 35 to 40 minutes or until toothpick inserted near the center comes out clean. Serve warm.