• 1 can (8 1/2 oz.) cream style corn
• 1 cup yellow cornmeal
• 1 cup grated sharp cheddar cheese (4 oz.)
• 3/4 cup milk
• 3 eggs, slightly beaten
• 1/4 cup chopped jalapeno peppers
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons butter

1. Combine all ingredients except butter and mix well.
2. Put butter in cast iron skillet.
3. Place in preheated hot over (400 degrees) until butter is hot but not brown.
4. Immediately pour in the batter.
5. Bake for 40-45 minutes.
6. If after 35 minutes the top appears too brown, cover with aluminum foil.

   Serve hot.