Tex-Mex Cornbread

2 Egg

2/3 c Salad oil

1 c Sour cream

1 c Corn meal, yellow

3/4 c Cream style corn

1 tb Baking Powder

1 1/2 ts Salt

2 Green Onion Tops chopped fin

4 Jalapeno Peppers sm chpped

1 c Cheddar cheese, grated

Combine all ingredients except cheese...add half the cheese..pour into a well greased 8/12 pan and rest of cheese bake 425 20-25 min from"Deep in the Heart of Texas" received from YLR in cookbook swap *the needler* Notes: I used 1 cup of cream style corn, that is what is in those little cans and I used one with no salt. I thought it was a bit oily for my taste, so next time I would use less oil maybe about a half cup. I used 3 heaping tablespoons of Ortego hot chopped Jalopenos...I would use more next time..it was ok but I like it hotter. It was fine for those who dont like it really hot. frances *the needler*