Hot Mexican Cornbread

This recipe could also be filed under "How to Make Cornbread without Grease". It's a spicier variation on traditional cornbread, with some Jalapeno peppers and Cheddar cheese adding extra flavor. Heart healthy vegetable oil is the main fat source, and the regular sour cream could easily be substituted with reduced fat sour cream. Don't use fat-free sour cream, though, as it won't provide the right texture. Fat-free products also contain extra sugar, which is not any healthier than fat. 
If you make cornbread in an iron skillet, as any Southerner should, you also get the extra benefit of the iron that is absorbed into the food!
 
Ingredients:
2 eggs, beaten
1 cup cream style corn
1 cup sour cream
1/2 cup vegetable oil
1 cup self-rising cornmeal
1 (8 oz.) jar Jalapeno peppers
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 F. 
Drain Jalapeno peppers, wash, remove seeds, lay on paper towels to drain, and then chop. 
Mix eggs, corn, sour cream, oil, and cornmeal. 
Pour half of batter into a greased and heated 9 inch square pan or a hot large iron skillet. 
Sprinkle peppers and 1/2 cup cheese over batter. 
Pour in remaining batter. 
Sprinkle remaining cheese on top. 
Bake for 1 hour. 


Luscious Jalapeno Cornbread