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Hot Cornbread

Name: Hot Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16-20 servings.
Cuisine: North America, Cajun
Ingredients: 2 large eggs; 1 cup buttermilk; 1 cup cream-style corn; 1/2 cup vegetable oil; 1 cup shredded cheddar cheese; 1 to 2 jalapeno peppers, chopped; 1 cup yellow cornmeal; 1/2 teaspoon baking soda; 1/2 teaspoon salt

I first tasted this bread when we visited some good friends in Arkansas in the early '70's. I have made it on many occasions since then, particularly for card club and church functions. I enjoy my job as postal clerk at our local office, and spending time with our two children and five grandchildren.

Ingredients

2 large eggs
1 cup buttermilk
1 cup cream-style corn
1/2 cup vegetable oil
1 cup shredded cheddar cheese
1 to 2 jalapeno peppers, chopped
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions

In a bowl, beat eggs. Add buttermilk, corn, oil, cheese and peppers. Combine cornmeal, baking soda and salt; stir into egg mixture. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes.

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