Chile Cheese Corn Bread

• 2 c. corn, drained
• 1/4 lb. Cheddar or Monterey cheese
• 2 jalapeno peppers (fresh or pickled)
• 1 1/2 tsp. baking powder
• 1 c. sour cream
• 1 c. corn meal
• 3/4 tsp. salt
• 10 Tbsp. butter
• 2 eggs

1. Preheat oven to 375u0b0.
2. Butter a 9-inch cast-iron skillet or cake pan.
3. Cut cheese into slices approximately 1/4-inch thick. Slice peppers.
4. Combine corn meal, baking powder and salt.
5. Stir in corn.
6. Melt butter.
7. Mix together eggs, sour cream and melted butter.
8. Pour egg mixture into corn meal mixture; stir until combined, but still lumpy.
9. Pour 1/2 the batter into prepared skillet.
10. Cover with cheese and peppers.
11. Pour remaining batter; bake until toothpick inserted in center comes out clean, 30 to 40 minutes.
12. Serve warm.

corn, peppers, baking powder, sour cream, corn meal, salt, butter, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=289601 (may not work)