Mexican Jalapeno Corn Bread Recipe
Ingredients
| Corn meal | 1 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Eggs | 2 , beaten | |
| Sour cream | 1 Cup (16 tbs) | |
| Salad oil | 1/2 Cup (16 tbs) | |
| 1 c. cream-style corn | ||
| Jalapeno peppers | 3 To taste, minced | |
| Cheddar Cheese | 1 Cup (16 tbs), grated | |
Directions
Mix the cornmeal, baking powder and salt in a bowl.
Add the eggs, sour cream, oil and corn and mix well.
Pour half the batter into a greased, heated skillet and sprinkle with the jalapeno peppers and cheese.
Cover with remaining batter.
Bake at 350 degrees for 1 hour.
Add the eggs, sour cream, oil and corn and mix well.
Pour half the batter into a greased, heated skillet and sprinkle with the jalapeno peppers and cheese.
Cover with remaining batter.
Bake at 350 degrees for 1 hour.
Chef
