Jalapeno Corn Bread

• 2 8 1/2-ounce cans, or 2 cups plus 2 tablespoons cream-style corn
• 2 cups stone-ground yellow cornmeal
• 4 lightly beaten eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups buttermilk
• 23 cup corn oil
• 2 cups grated Monterey Jack
• 2 to 3 teaspoons minced jalapeno
• 2 tablespoons unsalted butter

1. Place rack in middle of oven and heat oven to 400 degrees.
2. In a bowl, combine corn, cornmeal, eggs, salt, baking soda, buttermilk, corn oil, Monterey Jack and jalapeno; mix well.
3. Put butter in 10-by-15-inch baking pan and put it in oven for about 5 minutes to melt.
4. Remove from oven and pour in batter.
5. Bake about 30 minutes, until corn bread begins to pull away from sides of pan and knife inserted near center of pan comes out clean.
6. Cool.
7. Cut into small cubes or larger pieces.

creamstyle, stoneground yellow cornmeal, eggs, salt, baking soda, buttermilk, corn oil, grated monterey, jalapeno, unsalted butter

Taken from cooking.nytimes.com/recipes/783 (may not work)