Mexican Cornbread

• 1 12 cups self-rising yellow cornmeal
• 1 (15 ounce) can cream-style corn
• 1 egg
• 13 cup canola oil
• 1 cup sour cream
• 14 cup canned jalapeno pepper, chopped fine (can add more or less depending on taste)
• 1 tablespoon jalapeno juice, from canned jalapeno peppers
• 2 cups shredded colby-monterey jack cheese
• 1 small onion, chopped fine

1. Preheat oven to 400 degrees.
2. Grease a 10 inch iron skillet.
3. Place all ingredients except corn meal mix in a large bowl, mix well.
4. Add corn meal mix to wet ingredients and mix until combined.
5. Bake for 35-40 minutes until golden brown.

cornmeal, creamstyle, egg, canola oil, sour cream, jalapeno pepper, jalapeno juice, colbymonterey, onion

Taken from www.food.com/recipe/mexican-cornbread-311914 (may not work)