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Southwest Corn Bread

• 2 large Eggs
• 1/2 cup Vegetable Oil
• 1 cup Sour Cream
• 1 cup Yellow Corn Meal
• 1 cup Cream-style Corn
• 3 tsp. Baking Powder
• 1 cup Cheddar Cheese, shredded

Instructions:
Pre-heat oven to 400-F degrees and grease a large iron skillet; set aside.
Beat the eggs until frothy in a large mixing bowl. Add the vegetable oil and sour cream and blend again.
Add the corn meal, cream-style corn, baking powder and blend. Stir in the shredded cheddar cheese.
Pour the batter into the prepared skillet and bake for 35 to 40 minutes until golden. Serve warm in the skillet with butter on the side.
Serves 8