Quivering Jalapeno Corn Bread

• 1 1/4 c. yellow corn meal
• 1/2 c. white flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 1/2 tsp. salt
• 2 eggs
• 1 c. buttermilk
• 1/2 c. sour cream
• 1 (6 oz.) can cream-style corn
• 4 Tbsp. butter, melted
• 1 (3 oz.) can chili peppers, drained and diced
• 1/2 c. grated sharp cheese

1. Preheat oven to 350u0b0.
2. Generously grease a 10-inch ovenproof skillet.
3. In a small bowl, stir together corn meal, flour, baking powder, baking soda and salt.
4. In a large bowl, beat together eggs, buttermilk, sour cream and creamed corn.
5. Stir in melted butter and diced peppers.
6. (Use hot jalapenos for very hot bread; use mild chiles otherwise.)
7. Blend dry ingredients into wet ingredients.
8. Pour into prepared skillet.
9. Top with grated cheese. Bake until top is dark, golden brown, about 1 hour.

yellow corn meal, white flour, baking powder, baking soda, salt, eggs, buttermilk, sour cream, creamstyle, butter, chili peppers, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=385409 (may not work)