Mexican Pecan Cornbread

 

2 eggs, beaten 

1 cup sour cream 

2/3 cup oil 

1 cup cream style corn 

1 1/2 cups corn meal mix 

2 tablespoons bell pepper, chopped 

2 jalapeno peppers, chopped 

1 cup cheddar cheese, grated 

1 cup pecans, chopped 

 

Preheat oven to 350 degrees. In large bowl, mix together eggs, sour cream, oil and corn. Add corn meal mix, bell peppers jalapeno peppers, cheese and pecans. Pour into a hot, greased loaf pan. Bake one hour.