Tex-Mex Cornbread

This recipe is from the National Barbecue News
I have 2 or 3 cast iron skillets and that is the only way to fix corn bread. Macdaddy

2 eggs
4 tablespoons melted butter
1 (8-1/2 oz.) can cream-style corn
1 cup sour cream
1 cup yellow corn meal
3 jalapeño chiles, seeded and minced
1/2 cup chopped onion
3 tablespoons chopped jarred pimento
4 teaspoons baking powder
3/4 teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheese

Put a well-oiled 9-inch cast-iron skillet into a cold oven and heat the oven
to 400ºF. In a large bowl, combine the eggs and butter and work together
with a fork. Stir in all the remaining ingredients until well mixed. Carefully remove the hot skillet from the oven and pour the batter into the pan. Return the pan to the oven and bake until firm to the touch, about one hour. The crust will be a deep golden brown. Cut into wedges and serve hot. If desired, spread with extra butter.