Cheese Jalapeno Cornbread - cooking recipe

Ingredients

1 1/2 c. cornmeal
1/2 tsp. salt
1 (16 oz.) can cream-style corn
1 c. buttermilk
1/2 c. melted vegetable shortening or oil
1 c. shredded Cheddar cheese
1/3 to 1/2 c. thinly sliced or finely chopped, seeded jalapeno peppers
1 tsp. baking soda
3 large eggs

Preparation

Heat oven to 350\u00b0.
Grease well-seasoned 10-inch cast iron skillet or 9 x 11-inch baking pan; set aside.
In a large bowl mix cornmeal, baking soda and salt.
In a medium sized bowl, lightly beat eggs; stir in corn, buttermilk and shortening until well mixed.
Pour liquid mixture into dry ingredients; stir well.
Pour half the batter into prepared skillet; sprinkle with remaining cheese and half the peppers.
Add remaining batter; evenly sprinkle with remaining cheese and peppers.
Bake 30 to 40 minutes or until golden brown and surface springs back when lightly touched.
Cut into 16 wedges or squares.