1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup of sour cream or yogurt
1 (8 oz.) can creamed corn
2 cups shredded, sharp cheddar cheese
1/2 cup chopped candied jalapeños
Preheat oven to 350 degrees. In a large bowl, add cornmeal, baking powder, salt, eggs, sour cream, candied jalapeños and 11/4 cups of the cheddar cheese. Mix all ingredients thoroughly. Generously butter a 9 x 9 baking dish. Spoon in the cornbread batter then sprinkle the top with the remaining 3/4 cup of cheese. Bake for 45 minutes until cornbread turn a golden brown.
I like to make this recipe up in my mini muffin pan, just watch the time, they will be done in about 20 minutes.