3 oz Sharp cheddar cheese
2 md Jalapeno peppers
8 1/2 oz Cream-style corn (1 can)
1 c Yellow cornmeal
3 Eggs
1 ts Salt
1/2 ts Baking soda
3/4 c Buttermilk
1/2 c Corn oil
2 tb Butter
PREPARATION: Adjust oven rack to center position; heat oven to 400F. Grate
cheese (1 cup) and mince jalapeno peppers (1/4 cup). In a mixing bowl,
combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, 1/2 cup
cheese and peppers.
COOKING: Put butter in a 1 1/2 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]
Yields
8 Servings