Recipes - print - El Sombrero Cornbread 2

El Sombrero Cornbread 2 - Recipe

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In a large bowl, combine the cornmeal, baking powder & salt. In another bowl, whisk the eggs, corn, sour cream, & oil. Stir into dry ingredients just until moistened. Fold in 1 C. cheese and jalapenos. Transfer to a greased 9" square baking pan. Sprinkle with remaining cheese. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
-1 1/2 cups cornmeal
-3 teaspoons baking powder
-1/2 teaspoon Salt
-2 Eggs
-1 can cream style corn (14 3/4 ounce can)
-1 package sour cream (8 ounce pkg)
-1/2 cup canola oil
-1 1/2 cups shredded cheddar cheese, divided
-3 jalapeno peppers, seeded & finely chopped