Ingredients

• 1.5 cups yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup sour cream
• 2 large eggs
• 1 , 14 ounce
• 1 onion , chopped
• 0.67 cups vegetable oil
• 0.25 cups chopped jalapeño peppers , or to taste
• 3 cups shredded Cheddar cheese , divided

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a large cast iron skillet.
2. 2 Whisk together cornmeal, baking powder, and salt in a large bowl. Beat in sour cream and eggs until thoroughly combined. Stir in cream-style corn, onion, vegetable oil, and jalapeño peppers until incorporated.
3. 3 Pour 1/2 of the batter into the prepared cast iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
4. 4 Bake in the preheated oven until set and cheese topping is melted and browned, about 45 minutes.

Nutrition per serving