- 1 onion
- ¾ lb sharp cheddar cheese
- 4 eggs
- 1 13-oz can cream style corn
- 16 oz carton sour cream
- ½ c oil
- 4 oz can diced jalapeno peppers or 1 fresh jalapeno
- 1 c yellow cornmeal
- 1 c flour
- 1 T baking powder
- 1 t salt
Beat the eggs in a large mixing bowl.
Stir in the corn, sour cream and oil.
Fold in the onion, cheese and jalapenos.
Add the cornmeal, flour, baking powder and salt, and mix it well.
Pour the batter into a greased 9x13 baking pan and bake at 350 until brown on the top, 55 – 60 minutes.