WEST TEXAS CORNBREAD

WEST TEXAS CORNBREAD
2 eggs
1/2 cup vegetable oil
1 cup sour cream
1 cup cream style corn
1 cup yellow cornmeal
1 TBL baking powder
1 cup shredded Cheddar
One 4 oz can chopped jalapeno peppers
Preheat oven to 400°. Thoroughly grease a Bundt cake pan or medium size cast iron skillet. In a mixing bowl, beat the eggs; add the oil, sour cream & corn & beat until combined. Mix the cornmeal with the baking powder & stir into the wet ingredients. Fold in the cheese & peppers. Turn the batter into the prepared pan & bake for 30-40 minutes, until golden brown.