Cornbread With Cheese, Jalapenos and Pecans

• 2 tablespoons vegetable oil
• 2 cups yellow cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 eggs, beaten
• 1 cup buttermilk
• 1 (14 1/2 ounce) can cream-style corn
• 1 12 cups monterey jack cheese, shredded (6-oz)
• 2 -4 tablespoons canned jalapeno peppers, diced (or fresh)
• 34 cup butter, melted
• 13 cup pecans, toasted and finely chopped

1. Preheat oven to 375 degrees.
2. Spread oil into a 13x9x2 inch baking pan or ovenproof skillet; place in oven until hot (be careful not to burn).
3. Meanwhile, in a mixing bowl, combine the cornmeal, sugar, baking soda, and salt.
4. Stir in eggs, buttermilk, corn, cheese, jalapenos and pecans.
5. Add butter; stir just until blended.
6. Carefully remove pan from oven; pour batter into pan.
7. Bake for 45 minutes or until golden brown.
8. Cut into squares.
9. Serve warm.

vegetable oil, yellow cornmeal, sugar, baking soda, salt, eggs, buttermilk, creamstyle, cheese, butter, pecans

Taken from www.food.com/recipe/cornbread-with-cheese-jalapenos-and-pecans-466190 (may not work)