1/3 Cup Sour Cream
1 Egg
1 Tablespoon Pickled Jalapeno slices, minced
1 Cup White Cornmeal
1/2 Teaspoon Salt
1 Cup Shredded Cheddar Cheese
1 Tablespoon Sugar
Mix sour cream and egg together. Add jalapeno, salt sugar and cheese and stir. Add cornmeal. Stir until cornmeal is moistened, add more liquid milk or water if needed. The batter should be thick. Heat an iron skillet and add one inch of oil. Drop the batter by tablespoonfuls into the hot grease and flatten down witht he back of a spoon. Don't crowd them in the pan. Turn after 3 or 4 minutes or when brown. Remove from pan after both sides are brown and drain on paper towl. Sprinkle with salt while still warm.
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