Mexican Cornbread II

    Ingredients

    1 1/2 cups cornmeal
    1 can cream corn
    1 cup grated sharp Cheddar cheese
    2 eggs, beaten
    2 Jalapeno peppers, chopped
    2 Tbsp. bell pepper, chopped
    1/3 cup oil
    1 cup sour cream
    3 tsp. baking powder
    1 1/2 tsp. salt
    1 pimiento chopped

    Directions

    Mix together in order given (except cheese).  Pour
    half the batter in baking dish, then half the grated
    cheese, then rest of the batter, and rest of the
    cheese on top.  Bake at 375 for about 30 minutes.
    16 servings