ELECTRA’S JALAPENO CORNBREAD

This is hands down the best cornbread I have ever eaten with soup, chili, stew, pinto beans, greens  or anything I like to eat with cornbread.  It is a dense cornbread but so moist you can't stop eating it.  I promise you will love it.

1-1/2 c. yellow cornmeal
1-1/2 t. salt
3 t. baking powder
2 eggs, beaten
2/3 c. oil
1-8 oz. can cream style corn
1 c. cheddar, grated
4 jalapenos, seeded and chopped
1 c. sour cream

Preheat oven to 425 degrees.

Mix dry ingredients by hand. Add the rest of the ingredients and mix well.

Put some oil in the bottom of an 8” iron skillet and heat until hot, but not smoking. Pour in batter and bake until brown, about 35 minutes.