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.