Categories: Breads, Spicy, Tex-mex 
      Yield: 8 servings 
  
      2    Egg 
    2/3 c  Salad  oil 
      1 c  Sour cream 
      1 c  Corn meal, yellow 
    3/4 c  Cream style corn 
      1 tb Baking Powder 
  1 1/2 ts Salt 
      2    Green Onion Tops chopped fin 
      4    Jalapeno Peppers sm chpped 
      1 c  Cheddar cheese, grated 
  
  Combine all ingredients except cheese...add half the 
  cheese..pour into a well greased 8/12 pan  and rest of 
  cheese bake 425 20-25 min from"Deep in the Heart of 
  Texas" received from YLR in cookbook swap 
   
                *the needler* Notes: I used 1 cup of 
  cream style corn, that is what is in those little cans 
  and I used one with no salt. I thought it was a bit 
  oily for my taste, so next time I would use less oil 
  maybe about a half cup. I used 3 heaping tablespoons 
  of Ortego hot chopped Jalopenos...I would use more 
  next time..it was ok but I like it hotter. It was fine 
  for those who dont like it really hot. frances *the 
  needler*