Arizona Cornbread


1 can (8.5 oz.) Cream-style Corn

1 cup Cornmeal

1 cup Cheddar Cheese, grated

3 Eggs, slightly beaten

2 tablespoons butter

1/4 cup Jalapenos, chopped or 1 small can green chilies

1 cup milk

1 tsp. salt

1/2 tsp. baking soda

Mix well: corn, cornmeal, 1/2 of cheese, milk, egg, peppers, salt, baking soda.

Preheat oven to 400 deg.

Butter a 1.5 qt. casserole. Heat the pan in the oven until the butter is hot, not burned. Pour batter in pan. Sprinkle with remaining cheese on top. Bake for 40-45 minutes. Cornbread should be moist, not dry.