This is the easiest cornbread ever. It is rich, moist and delicious. Serve with the chili or with grilled chicken, any egg dish at brunch or with spicy soups.

1 cup yellow cornmeal

1 tablespoon baking powder

2 cups grated old Cheddar cheese

2 eggs, lightly beaten

1 cup sour cream

1 cup canned cream corn

3 tablespoons melted butter

1 small seeded and chopped

jalapeno, or to taste

1 teaspoon salt

Preheat oven to 350 F.

Grease a 9 x 9-inch baking dish or 10-inch heavy oven-proof skillet. Stir all ingredients together, reserving ½ cup cheese for topping.

Spoon batter into baking dish. Sprinkle with reserved cheese and bake for 45 minutes or until golden and just cooked through. Serve warm. Serves 4 to 6