| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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