Jalapeno Corn Bread - cooking recipe

Ingredients

2 c. yellow cornmeal (preferably stone ground)
2 c. canned cream-style corn
2 c. grated sharp Cheddar cheese
1/2 lb. unsalted butter, melted
1 c. buttermilk
1/4 to 1/2 c. drained, canned, chopped green chiles
4 eggs, lightly beaten
2 tsp. baking soda
salt to taste
2 Tbsp. unsalted butter

Preparation

Preheat oven to 375\u00b0.
Combine the cornmeal, corn and cheese in a mixing bowl and blend.
Add the melted butter, buttermilk, chiles, eggs, baking soda and salt; mix thoroughly.
Melt 1 tablespoon of butter in each of 2 (9-inch) cast-iron skillets or heavy 9-inch baking pans until hot, but not browned.
Divide the batter between the skillets or pans, smoothing with a spatula. Bake for about 45 minutes, or until done.
Serves 10.