Ingredients
1 1/2 cups cornmeal; self-rising
3/4 cup cooking oil
2 eggs
1/2 cup onions; chopped
2 tablespoons green pepper; chopped
8 ounces sour cream
8 ounces corn; cream-style (one
– small can)
2 jalapeno peppers; chopped (or more
3 ounces pimentos; (one small can)
1 cup cheddar cheese; grated

Directions
Preheat oven to 325 degrees F. Mix all ingredients except cheese together. Pour half of mixture in a well-greased skillet. Use an iron skillet if you have one. Spread cheese over the mixture, then pour remaining batter on top. Bake in 325 degree F. oven for 1 1/2 hours, or until done. Serve warm. NOTES: * Corn Bread with peppers and cheese — I got this recipe from net.cooks in the fall of 1983. It’s really good! We always make a batch of Mexican cornbread when we cook chili; it’s also a good dinner with just a salad and the beer of your choice.

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