Yield: 8 Servings
|3 ounces||Sharp cheddar cheese|
|2 mediums||Jalapeno peppers|
|8½ ounce||Cream-style corn (1 can)|
|1 cup||Yellow cornmeal|
|½ teaspoon||Baking soda|
|½ cup||Corn oil|
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