Spicy Mexican Cornbread

• 2 eggs
• 1 cup sour cream
• 1 teaspoon salt
• 1 (15 ounce) can cream-style corn
• 2/3 cup oil
• 1 1/2 cups cornmeal (not self-rising)
• 2 tablespoons green peppers, chopped
• 2 jalapeno peppers, chopped
• 3 teaspoons baking powder
• 1 cup sharp cheddar cheese, grated

1. Grease a 9 x 13 baking dish and get it hot.
2. Mix together the eggs, sour cream, salt, corn, and oil.
3. Then add the cornmeal, green peppers, jalapeno peppers, and baking powder.
4. Pour 1/2 of the mixture into the already hot dish and sprinkle 1/2 cup grated sharp cheddar cheese over the mixture. Then add the remainder of the mixture over the cheese.
5. Bake at 350 for 30 minutes then add 1/2 cup grated cheese and return to the oven for 15-20 minutes longer.

eggs, sour cream, salt, creamstyle, oil, cornmeal, green peppers, peppers, baking powder, cheddar cheese

Taken from www.food.com/recipe/spicy-mexican-cornbread-329644 (may not work)