Ingredients:
- 1 1/2 cups yellow cornmeal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups buttermilk
- 1 large egg, lightly beaten
- 2 tablespoons melted butter or bacon drippings
- 1/4 cup chopped chile peppers, mild or hot, or use chopped and drained canned or pickled
- jalapeno chile peppers to taste
- 1 cup cream-style corn
- 1 cup shredded sharp Cheddar cheese
Preparation:
Preheat the oven to 425° or 400° for a glass baking dish. In mixing bowl, combine cornmeal, salt, and baking soda. Add buttermilk and egg; beat until batter is smooth. Place butter in 8-inch square pan or baking dish and heat in preheated oven. Pour half of the batter into the hot pan. Spoon cream-style corn evenly over batter, scatter chile peppers over corn layer, and sprinkle with the shredded cheese. Top with remaining batter. Bake cornbread until golden brown, about 20 to 25 minutes. Serve hot.Serves 6 to 8.
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