Corn And Cheese Bread

• 1 cup cream-style corn
• 1 cup yellow cornmeal
• 3 eggs
• Salt to taste, if desired
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk
• 13 cup melted white shortening or oil
• 3/4 cup grated sharp Cheddar cheese
• 2 tablespoons butter

1. Preheat the oven to 400 degrees.
2. In a mixing bowl, combine the corn, cornmeal, eggs, salt, baking soda and buttermilk.
3. Stir well and add the shortening and one-half cup of the cheese.
4. Stir to blend.
5. Meanwhile, put the butter in a nine-inch skillet, preferably of black iron.
6. Place it in the oven and heat until the butter melts without browning.
7. Pour the batter into the skillet.
8. Sprinkle with the remaining cheese and bake 30 minutes or until the bread is firm and golden brown on top.

creamstyle corn, yellow cornmeal, eggs, salt, baking soda, buttermilk, white shortening, cheddar cheese, butter

Taken from cooking.nytimes.com/recipes/1974 (may not work)