Recipe(tried): Jalapeno Cornbread (using cheddar, Cooks magazine, 1988)

JALAPENO CORNBREAD

3/4 cup buttermilk
8 1/2 ounces cream-style corn
1 cup yellow cornmeal
1/2 cup corn oil
3 ounces sharp cheddar cheese, grated (1 cup)
3 eggs
2 medium jalapeno peppers, minced (1/4 cup)
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons butter

Adjust oven rack to center position; heat oven to 400 degrees F.

In a mixing bowl, combine all the ingredients but the butter.

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 at 400 degrees F until golden, about 35 minutes.

Makes 8 servings
Source: COOKS magazine; July/August 1988