1 – 17 oz. can cream style corn
1 c. buttermilk
2/3 c. canola oil
1 c. Jiffy cornbread mix
1 – 4 oz. can chopped jalapeño peppers, drained
1 1/2 c. sharp cheddar cheese, grated
Combine corn, buttermilk, oil and eggs. Mix well. Stir in cornbread mix.
Pour half of the batter in a 9 inch square pan. Sprinkle with peppers and half of the cheese. Pour rest of the batter on top. Sprinkle with the rest of the cheese. Bake at 350 degrees for 50 minutes.