(Submitted by Gloria Dunn)



1 1/2 c. yellow corn meal

1 tsp. salt

2/3 c. vegetable oil

1 c. sour cream

1 can cream style corn

2 tsp. baking powder

2 eggs, beaten

2 minced Jal`peno~peppers (seeded)

1 c. grated sharp cheddar cheese



Mix all ingredients except cheese.

Pour half of mixture into a heated cast iron skillet.

Spread cheese over half then pour remaining mixture over layer of cheese.

Bake at 350* for 45 minutes or until very browned on top

NOTE: It is always best to allow cornbread to sit awhile before inverting on serving plate.....this is a delicious recipe and everyone always raves about it.

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