1 cup yellow corn meal

1 & 1/2 tsp salt

3 tsp baking powder

1 cup buttermilk

1 cup cream style corn, yellow

2 eggs, beaten

1 small can (8oz) jalapenos (seeds removed and chopped) or 2-3 peppers if you don’t like spicy

1 cup cheese, grated

2/3 cup salad oil

Combine all ingredients except oil and cheese. Put 1/3 oil in baking pan and dust in small amount of corn meal to prevent sticking. Add the other 1/3 oil to batter and stir well. Pour half of batter in baking pan and spread with 1/2 cup of the cheese. Pour in other half of batter and spread rest of cheese. Bake in 350 degree oven for 1 hour. Serve hot.

This recipe came from the Pioneer restaurant in Birmingham, Alabama. I never knew what to do with the other 1/3 of the oil so I always just left it out.

Recipe by E. Jean Sharpe

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