Jane's Mexican Cornbread

A cornbread batter made with self-rising cornmeal, sour cream and creamed-style corn is topped with jalapeno-Jack cheese before baking.

Ingredients:

• 3 eggs, beaten
• 1 2/3 cups self-rising cornmeal (white or yellow)
• 1/3 cup cooking oil
• 2/3 cup sour cream
• 1 one can of creamed-style corn
• 3 pks of (Kraft) Monterey Jack Jalapeno cheese (cut into 1/4" wide slices)

Directions:

Preheat oven to 375. Combine beaten eggs, cornmeal, oil, sour cream, and corn to make a batter. Pour batter into well-greased cast iron skillet. Place the cheese on top to completely covering the batter. (Usually takes the entire 3 packages of cheese.) Press cheese down lightly. Bake about 1 hour, until golden brown on top.

Number of Servings: 8 to 12

Notes from the Cook: I usually use solid Crisco to grease my skillet bottom and then spray heavily with Pam to avoid sticking. Leftovers are great for lunch alone, reheated in the microwave.