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| Homemade Jalapeno Corn Bread
1 cup of yellow cornmeal
1/2 teaspoon of salt
2 teaspoons of baking powder
2 eggs, beaten
one 8 1/2 ounce can of cream style golden corn
3/4 cup of butter milk
1/2 cup of salad oil or bacon drippings
1 1/2 cups of shredded Cheddar cheese
1/4 cup of finely chopped, seeded jalapeno peppers
Preheat oven to 375ºF. Grease 9 x 9 inch baking pan. In a large bowl, combine cornmeal, salt and baking powder. In a medium bowl with a fork, beat together eggs, corn, buttermilk and oil. Pour all at once into dry ingredients, stir just until moistened.
Pour 1/2 of the batter into prepared pan. Sprinkle with cheese and peppers, top with remaining batter. Bake 35 to 40 minutes until golden. Cut into squares, serve warm. 9 servings
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