2 eggs
1/3 cup vegetable oil
1 cup regular or light sour cream
1 cup cream style corn
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup shredded cheddar cheese
1 4-ounce can chopped jalanenos
Preheat oven to 400 degrees. Thoroughly grease a 9-inch cake pan, pie pan, or medium cast iron skillet (I do the skillet).
In a mixing bowl, beat the eggs; add the oil, sour cream, and corn and beat until combined. Mix the cornmeal with the baking powder and salt and stir into the wet ingredients until combined. Fold in the cheese and jalapenos.
Pour into your pan and bake for 30 to 40 minutes until golden brown.
Best damn cornbread you'll ever make. I double the jalapenos, and have never had any complaints. Your mileage may vary.
