2/3 c. safflower oil
3 eggs
2 c. cream style corn
2 c. cornmeal
4 tsp. baking powder
2 tsp. salt
13 1/2 oz. can jalapeno peppers (rinsed, seeded, chopped)
6 oz. grated sharp cheese

Beat oil, eggs and cream style corn together. In another bowl mix cornmeal, baking powder and salt well. Add to first mixture and beat thoroughly. Stir in peppers and cheese.

Grease two 9 inch iron skillets or 2 corn stick pans generously. Heat in a 450 degree oven until hot. Remove from oven and immediately pour in batter. Return to oven and bake until golden brown, about 15 minutes. Makes 16 to 18 corn sticks.