Jalapeno Corn Bread

• 2 c. yellow cornmeal (preferably stone ground)
• 2 c. canned cream-style corn
• 2 c. grated sharp Cheddar cheese
• 1/2 lb. unsalted butter, melted
• 1 c. buttermilk
• 1/4 to 1/2 c. drained, canned, chopped green chiles
• 4 eggs, lightly beaten
• 2 tsp. baking soda
• salt to taste
• 2 Tbsp. unsalted butter

1. Preheat oven to 375u0b0.
2. Combine the cornmeal, corn and cheese in a mixing bowl and blend.
3. Add the melted butter, buttermilk, chiles, eggs, baking soda and salt; mix thoroughly.
4. Melt 1 tablespoon of butter in each of 2 (9-inch) cast-iron skillets or heavy 9-inch baking pans until hot, but not browned.
5. Divide the batter between the skillets or pans, smoothing with a spatula. Bake for about 45 minutes, or until done.
6. Serves 10.

yellow cornmeal, corn, cheddar cheese, unsalted butter, buttermilk, green chiles, eggs, baking soda, salt, unsalted butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386404 (may not work)