Aunt Bobbie G's Jalapeno Cornbread

Ingredients:
1-3/4 cup self-rising yellow corn meal

1 cup vegetable oil (or Crisco)

4 eggs

8 oz. sour cream

8 oz. sweet-cream corn

4 or 5 jalapeno peppers after dicing, or to taste. The real heat from the jalapeno pepper is in the membrane and the seeds. For medium heat, use half of the seeds and half the membrane of the pepper. For more intense heat use the whole pepper.

Cooking Instructions:
Preheat a black cast-iron skillet with the vegetable oil in it to 400 degrees.

In a mixing bowl stir all other ingredients together. Use a fork, not a whisk. According to Aunt Bobbie, you're not making a souffle or a cake here, so whipping in air is not necessary. Only blend the ingredients until the cornmeal is no longer dry and the egg yolks are broken.

When the skillet is preheated, pour half of the oil from the skillet into the cornbread mixture and stir it in. Again, blend only as little as possible to incorporate all the ingredients.

Using a Rubbermaid type spatula, scrape the blended cornbread mixture into the skillet and then bake at 400 degrees for approximately 20 minutes, or until the cornbread browns along the outer edges.

At this point you can turn the broiler on high, so as to brown the top of the corn-pone. DO NOT walk away from the oven during this last step, as at this temperature with the broiler on only a minute or so of non-attention will result in a burned corn-pone.

EAT!