Texas Jack Vermillion's Border Bread

1 cup yellow cornmeal
2/3 cup unsifted flour
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup dairy sour cream (no phony stuff)
2 eggs
1/4 cup cooking oil
2 cups shredded Cheddar cheese
1 can whole kernel corn, drained
1/2 cup finely chopped jalapeno peppers (cored)

Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.

Mix dry ingredients, cornmeal, flour, baking powder, and salt in a mixing bowl and set aside.

Blend the sour cream, eggs, and oil in a medium-size mixing bowl. Add the cornmeal mixture, 1 1/2 cups of the cheese, corn, and peppers. Mix well. Pour mixture into the prepared pan. Sprinkle the remaining cheese over the top. Place in oven and bake at 350 degrees F for 30 to 35 minutes or until wooden pick inserted into the center comes out clean.

Cut into squares and serve while still warm!

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