1 (8 1/2 oz.) can cream style corn
1 c. yellow cornmeal
3 eggs
1 tsp. salt
1/2 tsp. baking soda
3/4 c. milk
1/3 c. corn oil
1 c. grated Kraft white extra sharp Cheddar cheese
2-3 chopped jalapeno peppers
2 tbsp. butter

If you like mild, you can even use just regular mild canned chili peppers. Preheat oven to 400 degrees. In a mixing bowl combine the corn, cornmeal, eggs, salt, baking soda, milk, oil and half of the cheese and the peppers. Blend well.

Meanwhile, put the 2 tablespoons butter in an 8 x 8 inch pyrex pan and melt. Pour in the cornmeal mixture. Sprinkle with remaining cheese and bake 40 minutes. You will probably need to loosely cover the dish with a sheet of aluminum foil during the last 15 minutes of baking to prevent it from browning too much. Watch it closely. Eight servings. Freezes well. Serve with bacon strips for breakfast or with chili for dinner.