2 eggs
1 (8 oz.) can cream-style corn
1 c. sour cream
1 (3 oz.) jar pickled jalapeno peppers, chopped or substitute 2 oz. mild canned green chiles
1 c. Cheddar cheese, grated
1 c. yellow cornmeal
1 tsp. baking soda
6 tbsp. butter

Preheat oven to 400°F. In a mixing bowl, beat eggs lightly with wire whisk. Add corn, sour cream, peppers, cheese, cornmeal and soda. Mix all ingredients. Add 3 tablespoons melted butter. Pour in 10-inch iron skillet; melt 3 tablespoons butter. While pan is still hot, add batter and bake 20 to 25 minutes.

Yields 8 servings.