2 Eggs
1 c Yellow cornmeal
2 tsp Baking soda
1 tsp Salt
1 (17-oz) can Cream-style corn
1 c Milk
¼ c Vegetable oil
2 c (8 oz) Shredded Cheddar cheese
1 Large onion, chopped
2 to 4 Jalapeño peppers, finely chopped
Combine first 7 ingredients in a bowl and set aside.
Pour half of cornmeal mixture into a greased 10-1/2” cast iron skillet. Top with cheese, onion, and peppers. Pour remaining batter over top. Bake at 350˚ for 45 to 50 minutes. Let stand 5 minutes before serving.
6-8 servings