Recipe - Jalapeno Cornbread

3 ounce Sharp cheddar cheese
2 md Jalapeno peppers
8 One half ounce Creamstyle corn (1 can)
1 cup Yellow cornmeal
3 Eggs
1 teaspoon Salt
One half teaspoon Baking soda
Three fourths cup Buttermilk
One half cup Corn oil
2 tablespoon Butter

PREPARATION: Adjust oven rack to center position; heat oven to 400F. Grate
cheese (1 cup) and mince jalapeno peppers (One fourth cup). In a mixing bowl,
combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, One half cup
cheese and peppers.

COOKING: Put butter in a 1 One half quart casserole or 9inch ovenproof 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