Mexican Cornbread

I made this cornbread to go along with the Texas-style Chili.  I don't like cornbread, but I actually liked this. Don't be afraid of adding jalapeno if you don't like spice.  The peppers did not add much heat.  In fact, I would add more than just one when I make this again.  Also, I don't have an iron skillet, so I just used an 8-inch square baking dish which worked just fine.  I found this recipe on www.foodnetwork.com.  It came from Dallas McCade.  She was on an episode of Paula Dean.  There is a video on the website showing the process which, by the way, is very easy.  Enjoy!

Ingredients

• 1 1/2 cups self-rising cornmeal

• 1/2 cup canola oil

• 1 (8-ounce) container sour cream

• 1 (8 1/2-ounce) can creamed corn

• 1 medium onion, chopped

• 1 egg

• 1 jalapeno pepper, chopped

Directions

Preheat the oven to 425 degrees F.
Mix all of the ingredients together in a large bowl. Pour the mixture into a greased iron skillet and cook for 10 to 15 minutes.