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1 1/4 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup sour cream
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted and
1 1/2 cups frozen corn kernels
1 tablespoon minced jalapenos
3/4 cup grated Monterey Jack cheese

Preheat oven to 375 degrees degrees. Generously butter a 10 or
11-inch cast-iron skillet. In a large bowl, combine cornmeal,
flour, sugar, baking powder, baking soda, salt, and pepper. In a
medium bowl, whisk together sour cream, eggs, and butter. Stir in
corn, jalapenos, and cheese, then stir into cornmeal mixture just
until mixed. Spoon batter into pan, spreading evenly. Bake for 25
to 30 minutes, until lightly browned, or until a pick inserted in
center comes out clean. Cool cornbread slightly before serving.

Yield: 8 servings.

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