Sour Cream Cornbread

1 ½ C cornmeal
½ C all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 C sour cream
1 can (approx. 15 ounces) cream-corn
3 eggs
6 tbs butter, melted

(optional – add a little grated cheddar cheese, or diced red pepper, or if you’re really brave, chopped jalapeno...)

Combine dry ingredients in a large mixing bowl.

Whisk together in a separate bowl the remaining ingredients, then add, stirring until all ingredients are moistened.

Spread in a greased and floured 9-inch baking pan.

Bake for 35 to 40 minutes in 375° oven.