Moist & Cheesy Cornbread

• 12 cup corn kernel
• 12 teaspoon salt
• 1 14 cups plain yogurt (2 of those little 6 oz. containers works perfectly)
• 12 cup butter, melted
• 2 eggs, beaten
• 1 tablespoon dried oregano
• 3 teaspoons baking powder
• 1 cup yellow cornmeal
• 12 teaspoon black pepper
• 1 12 cups shredded sharp cheddar cheese
• 1 jalapeno pepper, seeded and minced (more if you like)

1. Preheat oven to 350 degrees F and lightly grease a 2-1/2-qt.
2. casserole dish (or 8x8 baking dish).
3. In a large bowl combine corn, salt, yogurt, melted butter and eggs.
4. Mix together cornmeal, oregano, baking powder and pepper, then stir into the corn/yogurt mixture.
5. Fold shredded cheese into the mixture, then the jalapeno pepper.
6. Pour batter into the baking dish and bake for 1 hour at 350 degrees F.

corn kernel, salt, yogurt, butter, eggs, oregano, baking powder, yellow cornmeal, black pepper, cheddar cheese, pepper

Taken from www.food.com/recipe/moist-cheesy-cornbread-95830 (may not work)