1 cup cornmeal
1/2 tsp salt
1/2 tsp baking soda
1 can cream style corn
2 eggs
jalapenos
2/3 c buttermilk
1/4 c oil
1 c shredded cheese (save some for topping).
Don't overmix batter.
USING HOTPAD (that's for E) remove your skillet, add a couple T oil and swish it around. Pour in batter, top with the extra cheese, and bake for 30-40 minutes.
Yum! So moist, this is almost like a spoonbread.
Billie Jines owned the newspaper my in-laws bought, and later sold to the Freemans. She lived right next to the newspaper office in Pea Ridge, Arkansas in a mobile home. She had a heart as big as a mansion and she introduced this recipe to me way back when.
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