Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 ounces | Sharp cheddar cheese |
| 2 mediums | Jalapeno peppers |
| 8½ ounce | Cream-style corn (1 can) |
| 1 cup | Yellow cornmeal |
| 3 \N | Eggs |
| 1 teaspoon | Salt |
| ½ teaspoon | Baking soda |
| ¾ cup | Buttermilk |
| ½ cup | Corn oil |
| 2 tablespoons | Butter |
PREPARATION: Adjust oven rack to center position; heat oven to 400F. Grate cheese (1 cup) and mince jalapeno peppers (¼ cup). In a mixing bowl, combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, ½ cup cheese and peppers.
COOKING: Put butter in a 1½ quart casserole or 9-inch oven-proof frying pan; heat in oven until butter is hot. Pour cornbread mixture into the pan and sprinkle with remaining cheese. Bake until golden, about 35 minutes.
Makes 8 servings
[COOKS; Jul/Aug 1988] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini