Mrs. Patti'S Mexican Cornbread

• 1 1/2 cups yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup sour cream
• 2 eggs
• 1 (14 ounce) can cream-style corn
• 1 onion, chopped
• 2/3 cup vegetable oil
• 1/4 cup chopped jalapeno peppers, or to taste
• 3 cups shredded Cheddar cheese, divided

1. Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
2. Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
3. Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
4. Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.

yellow cornmeal, baking powder, salt, sour cream, eggs, creamstyle, onion, vegetable oil, jalapeno peppers, cheddar cheese

Taken from www.allrecipes.com/recipe/230647/mrs-pattis-mexican-cornbread/ (may not work)