MEXICAN CORN BREAD

2 c. self-rising cornmeal

1 carton sour cream

1 can cream-style corn

2 c. grated cheese

2/3 c. corn oil

2 eggs

1 bunch chopped green onions

2 chopped jalapeño peppers (optional)

Mix all ingredients except the cheese.  Pour into a 13 X 9 pan and sprinkle cheese over the top.  Bake at 350 degrees for 40 minutes.

Linda Taylor