1-1/2 c. self rising cornmeal
8 oz. sour cream
1/2 c. shortening, melted
3 eggs, beaten
1 (7 oz.) can whole kernel corn, undrained
2 seeded and chopped jalapeno peppers

Mix all and pour into well greased 10-1/2 inch skillet.

Bake at 425°F for 20 minutes.