3 eggs
1 8-oz can whole kernel corn, drained
1/2 4-oz jar diced pimentos, drained
1 4-oz can chopped green chilies, drained
1 t salt
1 T baking powder
1 c sour cream (I used light)
1/2 c butter, melted
1 c grated cheddar or Monterey Jack cheese
1 fresh jalapeño, finely chopped
1 c yellow cornmeal
1/3 c all-purpose flour
Preheat oven to 350F. Lightly grease a 9x9" pan. In large bowl, beat eggs slightly. Add corn, pimentos, and chilies, mix well. Stir in rest of ingredients. Turn into baking pan. Bake 40 minutes or until golden on top and a knife inserted into center comes out clean.
DH and I ate half of the cornbread, and I froze the other half for another time. You might want to cut back on the jalapeño, as it made the cornbread pretty spicy.
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