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