Mexican Corn Bread

Directions

1. 1
   Beat eggs in a large bowl; add oil, sour cream and salt.
2. 2
   Mix well.
3. 3
   Sift in baking powder with the corn meal and stir into egg mixture.
4. 4
   Mix in peppers, chili powder and creamed corn.
5. 5
   Beat with wooden spoon for 2 minutes.
6. 6
   Pour 1/2 of mix into greased 13 x 9-inch pan; sprinkle with 1/2 the cheese.
7. 7
   Top with remaining batter, then rest of cheese.
8. 8
   Bake at 325° for 45 minutes.
9. 9
   Recipe can also be cut in half and baked in 8 x 8-inch pan.