Jalapeno Cornbread (Claiborne)

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] Posted by Fred Peters.