Corn Cakes

A delicious cornbread with buttermilk and jalapeno peppers, along with cream-style corn and cheese.

• 1 cup yellow cornmeal
• 1/2 cup shredded Cheddar or Monterey Jack cheese
• 2 teaspoons baking powder
• 3/4 teaspoons salt
• 2 eggs, beaten
• 1 cup cream-style corn
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 to 2 tablespoons finely minced jalapeno peppers, or to taste

In a mixing bowl, combine the cornmeal, cheese, baking powder, and salt. In another bowl, combine remaining ingredients; stir into the dry ingredients just until moistened. Spoon mixture into a greased 9-inch square baking pan. Bake at 350° for 55 to 65 minutes, or until a wooden pick or cake tester inserted in center comes out clean.