Categories: Breads 
      Yield: 8 servings 
  
      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.