Cayenne Corn Bread

• 2 eggs
• 1 (8 1/4 oz.) can cream-style corn
• 1 c. sour cream
• 1 c. (4 oz.) shredded Cheddar cheese or Velveeta
• 1 c. yellow cornmeal
• 2 Tbsp. sugar
• 1 tsp. baking soda
• 1/2 tsp. cayenne pepper
• 3 Tbsp. butter, divided

1. Preheat the oven to 400u0b0.
2. In a medium-sized bowl, lightly beat the eggs.
3. Add the remaining ingredients, except the butter; mix well.
4. Melt 1 tablespoon of the butter and stir it into the batter. Place the remaining 2 tablespoons of butter in a large cast-iron skillet or a 9-inch square baking pan and place in the oven until the butter melts.
5. Immediately pour the batter into the pan.
6. Bake for 25 minutes or until golden brown and the center is firm.
7. Makes 6 to 9 servings.

eggs, creamstyle, sour cream, cheddar cheese, yellow cornmeal, sugar, baking soda, cayenne pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11400 (may not work)