Email to Dawn Dodge      

Calico Cornbread

2 1/2 cups yellow cornmeal
1 cup all purpose flour
2 Tbs sugar
1 tsp salt
4 tsp baking powder
3 eggs
1 cups milk
1/2 cup sour cream
1/2 cup vegetable oil
16 oz can of cream style corn
5 chopped jalapeno peppers
2 cups shredded cheddar cheese
1 onion, minced

In a medium bowl, combine corn meal, flour, sugar, salt and baking powder.

In a separate bowl, beat eggs until frothy. Add in milk, sour cream, and oil and blend well. Add wet ingredients into the dry mixture; stir until well blended. Add remaining ingredients.

Pour batter into a greased 9 x 13 pan. Bake at 425 degrees F for about 25 minutes or until toothpick inserted in center comes out clean.

**Hint: To keep cornbread as moist as it can be, fill a muffin or loaf pan with about a cup of water and put in alongside the cornbread pan while it cooks.