1 c. corn meal
1 tsp. salt
2 eggs
1/2 lb. cheddar cheese
1/4 c. Wesson oil
1/2 tsp. baking soda
1 c. milk
3 jalapeno peppers, chopped fine
1 c. yellow cream corn

Mix all ingredients as for cornbread, reserving 1/2 of the cheese. Pour into a greased pan sprinkle with cheese. Bake at 425 degrees for 45 minutes.