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1 ½ cups cornmeal
½ cup sour cream
¼ cup minced fresh jalapeno (be sure and remove seeds)
3 tablespoons vegetable oil
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
3 eggs
1 (14 oz) can creamed corn
½ cup shredded cheddar cheese

Combine all ingredients in a large bowl.

Spray 9-inch cast iron skillet with cooking spray – pour in mixture. Bake at 400°F for 40 minutes. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

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Jalapeno Cornbread - KTRE.com | Lufkin and Nacogdoches, Texas

Jalapeno Cornbread

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