Mexican Cornbread

Mexican Cornbread

1 1/2 cups corn meal
1 cup light sour cream
1/3 cup vegetable oil
2 eggs
4 jalapenos – chopped
2 tablespoons green pepper – chopped
1 cup creamed corn
1 cup Cheddar cheese (light) – grated
1 tablespoon baking powder

Mix all ingredients together except cheese. Pour half of mixture into a
hot , greased cast iron skillet (I usually use a square glass baking
dish). Sprinkle half of the cheese over the cornmeal mixture. Pour
remaining cornmeal mixture into skillet (or baking dish) and top with
remaining cheese Bake at 350 for 40-45 mins. Allow to cool & set about
15 mins. before serving.