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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I first tasted this bread when we visited some good friends in Arkansas in the early '70's. I have made it on many occasions since then, particularly for card club and church functions. I enjoy my job as postal clerk at our local office, and spending time with our two children and five grandchildren. Ingredients:
2 eggs |
1 cup buttermilk |
1 cup cream-style corn |
1/2 cup vegetable oil |
1 cup (4 ounces) shredded cheddar cheese |
1 to 2 jalapeno peppers, chopped |
1 cup yellow cornmeal |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. In a bowl, beat eggs. Add buttermilk, corn, oil, cheese and peppers. Combine cornmeal, baking soda and salt; stir into egg mixture. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes. Yield: 16-20 servings.
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