Title: Tex-mex cornbread
 Categories: Breads, Spicy, Tex-mex
      Yield: 8 Servings
 
      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*