Mexican Pecan Corn Bread
2 eggs, beaten
1 cup sour cream
2/3 cup salad oil
1 cup cream style corn
1 1/2 cups Hodgson Mill cornmeal
3 teaspoons Clabber Girl Baking Powder
1/2 teaspoon baking soda
2 tablespoons bell peppers, chopped
2 jalapeno peppers, chopped
1 cup sharp Cheddar cheese, grated
1 cup pecans, chopped
3 tablespoons oil
In a large mixing bowl, mix together eggs, sour cream, oil, and corn. In a separate bowl mix together cornmeal, Clabber Girl Baking Powder, baking soda, bell peppers and jalapeno peppers, cheese and pecans. Combine the two mixtures.
Grease (3 tablespoons oil) an 8-inch loaf pan and heat. Pour batter into the hot loaf pan. Bake at 350 degrees F for 1 hour.
From the Clabber Girl Recipe Book
“RECIPES TO WARM THE HEART”
Originally published in “The Great American Cookbook” by the National Pecan Association.