If corn bread pans aren't available, use muffin tins.

1/2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 1/2 c. yellow cornmeal
2 eggs
1 c. sour cream
1 c. grated cheddar cheese
1 c. creamed corn
1/4 c. seeded & chopped jalapeno peppers
1/2 c. butter or shortening, melted

Sift flour, baking powder and salt together. Add cornmeal, eggs, sour cream, cheese, creamed corn, jalapeno peppers and shortening. Mix well. Bake in greased corn bread pans at 450 degrees for 15 to 20 minutes. Makes about 24 corn sticks or large muffins.