MEXICAN PECAN CORN BREAD
4 large eggs 16 ounces sour cream 1 cup vegetable oil 16 ounces cream style corn 3 cups yellow cornmeal 2 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/3 cup green bell peppers, chopped 3 jalapeno peppers, seeded and chopped 2 cups sharp cheddar cheese, shredded 2 cups Texas pecans, chopped
Beat eggs and mix with sour cream, oil and corn. Combine cornmeal, baking powder, baking soda, salt, bell peppers, jalapeno peppers, cheese and pecans. Stir to mix. Add to creamed mixture and blend until well-combined. Pour half of batter into each of two 9x5 inch loaf pans. Bake in 350 degree oven about 50 minutes until tested done.
Servings: 2 Loaves