Robert Pearson's Corn Bread

• 4 eggs, lightly beaten
• 12 ounces buttermilk
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups coarse cornmeal
• 5 ounces corn oil
• 2 cups canned cream-style corn
• 2 ounces drained, diced jalapeno peppers
• 7 ounces grated Colby or longhorn cheese

1. Combine the ingredients in a bowl in the order listed and stir just until blended.
2. Pour the mixture into a well-greased 7-by-10-inch baking dish.
3. Bake at 375 degrees for 30 to 35 minutes in the center of the oven.
4. The cornbread should be lightly browned.
5. Cool and cut into fingers.

eggs, buttermilk, baking soda, salt, coarse cornmeal, corn oil, corn, jalapeno peppers, cheese

Taken from cooking.nytimes.com/recipes/8566 (may not work)