Jalapeno Corn Pudding - cooking recipe

Ingredients

1 1/2 cups creamed corn
1 cup yellow cornmeal
1 cup butter, melted (2 sticks)
3/4 cup buttermilk
2 medium onions, chopped
2 eggs, beaten
1/2 teaspoon baking soda
1 1/2 - 2 cups sharp cheddar cheese, grated
3 jalapeno peppers, seeded, deveined and diced

Preparation

Preheat oven to 350 degrees.
Grease a 9-inch square baking pan.
Combine first seven ingredients in a large bowl and mix well.
Turn half of batter into pan: cover evenly with half of cheese, then peppers, then remaining cheese.
Top with remaining batter.
Bake 60 minutes.
Let cool 15 minutes, cut into squares and serve.