Tex-mex cornbread

8 servings

Ingredients

Quantity Ingredient
2 Egg
⅔ cup Salad oil
1 cup Sour cream
1 cup Corn meal, yellow
¾ cup Cream style corn
*the needler* Notes: I used 1 cup of cream style corn,
1 tablespoon Baking Powder
1½ teaspoon Salt
2 Green Onion Tops chopped fin
4 Jalapeno Peppers sm chpped
1 cup Cheddar cheese, grated

Directions

Combine all ingredients except cheese...add half the cheese..pour into a well greased 8/12 pan and rest of cheese bake 425 20-25 min from"Deep in the Heart of Texas" received from YLR in cookbook swap that is what is in those little cans and I used one with no salt. I thought it was a bit oily for my taste, so next time I would use less oil maybe about a half cup. I used 3 heaping tablespoons of Ortego hot chopped Jalopenos...I would use more next time..it was ok but I like it hotter. It was fine for those who dont like it really hot.

frances *the needler*

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